Fennel and Citrus Salad

Serves 8

Ingredients:

3 large fennel bulbs

1 cup romaine lettuce, finely chopped

4 small navel oranges, peeled and sectioned

1/4 cup extra virgin olive oil

2 Tablespoons red wine vinegar

salt and pepper, to taste

1/2 cup kalamata olive, pitted

Instructions:

Trim stems and base from fennel bulbs, reserving feathery fronds for garnish. Remove tough out layer from each bulb. Cut each bulb in half through base. Cut out the small pyramid shaped core from each half. Place cored fennel , cut side down, and slice crosswise into 4 thick slices. Slice lengthwise into 1/4 inch wide strips
Combine fennel, romaine and orange sections in a serving bowl. Mix olive oil, vinegar, salt and pepper and add to fennel. Toss. Add 1/4 cup olives and toss gently. Place remaining 1/4 cup olives in center of salad. Chop fennel fronds and sprinkle over salad for garnish. Add more freshly ground pepper, if desired