SUNDAY TABLE / SAMPLE RECIPE

Citrus, fennel
& olive salad.

Serves 2 · About 15 minutes · No cooking

For the table

• 2 oranges, peeled and sliced
• 1 small fennel bulb, thinly sliced; fronds reserved
• 12 pitted olives
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• A pinch of salt and black pepper

Put it together

1. Arrange the orange slices on a wide plate. Scatter fennel and olives over them.
2. Whisk olive oil, lemon juice, salt, and pepper. Spoon over the salad.
3. Finish with fennel fronds. Serve immediately with bread.

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