provençal orange salad

• portions: SERVES 4

Ingrédients

½ small red onion

3 seedless oranges, such as Cara Cara or navel

3 blood oranges

½ fennel bulb, top and core removed

10 large green olives, such as picholine or

Castelvetrano, pitted

1½ tablespoons julienned fresh mint leaves

1½ tablespoons julienned fresh basil leaves

Good olive oil

Kosher salt and freshly ground black pepper

Fleur de sel or sea salt, for serving

Instructions

Slice the onion crosswise in very thin half- rounds, place in a small bowl, and cover with ice water for 15 minutes. (This softens the pungency of the raw onion and makes a big difference in the salad.) Drain and set aside.

Meanwhile, cut the ends off all the oranges with a serrated knife and stand each one on

a flat end. Slice down the side of each orange to remove all the peel and white pith, then slice each orange crosswise in ⅓-inch-thick rounds, discarding any seeds. Place the oranges and all the juices on a platter.

Slice the fennel crosswise very thinly by hand or with a mandoline, and distribute the fennel slices on the oranges. Sprinkle on the drained red onion, the olives, mint, basil, 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper. Toss gently, taste for seasonings, sprinkle with fleur de sel, and serve at room temperature.

Notes

In the winter, when salad ingredients are less than exciting, this orange and fennel salad never fails to wow. The sweet, colorful varieties of oranges are so delicious with the anise flavor of the thinly sliced fennel plus a sprinkling of fresh mint and basil. Yum! With some cooked shrimp from the seafood shop, you've got dinner.