1 bulb fennel
pitted black kalamata olives
fresh mozzarella cheese
extra virgin olive oil
salt and pepper
I'll also be adding a handful of mixed greens and tossing everything with a simple olive oil, fresh orange juice and black pepper vinaigrette.
Fennel has a texture that is similar to celery and it has a slight licorice flavor and you'll want to cut the top off, then cut it in half lengthwise and then thinly slice it crosswise.
I'm only using half of a bulb of fennel today and, for the oranges, cut the tops and bottoms off and then use a knife to cut the skins off from top to bottom.
Then cut each peeled orange in half from top to bottom and then crosswise into 1/2-inch thick slices.
Once the oranges are done, thinly slice as much fresh mozzarella cheese as you like and julienne some sliced hard salami and slice the pitted Kalamata olives in half to make sure they really are pitted.
Squeeze the juice of 1/2 orange into a large mixing bowl and add an equal amount of extra virgin olive oil.
Add a good crack of black pepper and a good handful of mixed greens.
Add the rest of the salad ingredients and toss everything to coat. Serve it up family style or on individual plates.