Orange Fennel Salad

For the dressing:

Combine olive oil and whole crushed garlic clove. Season with salt and pepper and let sit for a few minutes for the garlic to infuse the oil. I usually just let it sit while I prepare the salad. Once infused, squeeze in the lemon and mix with a fork so it emulsifies a bit.

For the salad:

Wash and trim the fennel bulb (reserve the fronds for garnish). Slice paper thin, using a Japanese mandoline if you have one. Set aside.

Cut the bottom off of the orange to keep it stable. Run your knife down the sides to peel it until all of the skin is off. Alternatively, you could just peel it by hand if you don’t mind the pith being left on. Slice the orange into thin rounds.

In a medium-sized bowl, layer the fennel slices with the orange slices and pour over the dressing. Garnish with chopped fennel fronds.