- 1 fennel bulb
- 1 orange, peeled and sliced into rings
- 1 red onion, thinly sliced
- 1 lemon, juiced
- 2 tsps. extra virgin olive oil
- kosher salt and fresh ground black pepper, to taste
- Remove the fronds from fennel bulb and reserve for garnish.
- Cut the fennel bulb in half, cut out the core and thinly slice.
- Add fennel slices, orange segments and onion to a medium bowl and dress with lemon juice, olive oil and salt and pepper to taste.
- Toss well, garnish with fronds and serve.