Fennel and orange salad with olives
Sometimes you just tire of greens, and tonight was one of those times. This salad looks great but takes no more than five minutes to put together.
1/2 cup pitted kalamata olives
1/2 bulb fennel, very thinly sliced crosswise
1 shallot, thinly sliced
2 oranges, skin and pith removed and cut crosswise
Fennel fronds for garnish
Begin by dealing with the oranges. Cut off both top and bottom so that you can see some of the flesh peeking through on each end. Sit one o the flattened ends down on the cutting board and remove vertical slices of the skin. Allow your knife to hug the shape of the orange. Once you've made it around the orange's full circumference (this should require about a half dozen vertical cuts), lie the orange on its side and cut it into half-inch thick round slices. Lie these slices flat in a shallow bowl.
Scatter the shallots, fennel and olives on top of the oranges. Whisk together a quick vinaigrette -- a tablespoon of red or white wine vingar, some salt, and a third of a cup of olive oil -- and pour it over the salad. Garnish with fennel fronds and fresh ground pepper.