It wasn’t really salad weather, but sometimes you just need something raw and crunchy. This salad was a cracker. Raw fennel is my new favourite salad base.
1 fennel bulb, sliced thinly
2 blood oranges, segmented with all pith removed
1/2 cup (of so) of green olives, sliced
several sploshes of olive oil
several splashes of apple cider vinegar
Toss thoroughly. The olives that we bought at the market had been marinated in some kind of Italian herb oil (with oregano and basil I think) which was not a bad idea.
