Fennel, Olive and Orange SaladThis would make a lovely little salad to top a piece of grilled chicken or fish, or just serve on that side with any meal for a fresh, crunchy, alternative side dish. 1 fennel bulb, shaved thin a handful of fennel fronds, chopped 2 oranges, peeled and segmented a handful of black olives-oil-cured would be awesome here! 2 T extra-virgin olive oil 2 T lemon juice red pepper flakes, to taste In a medium bowl whisk together the lemon juice and olive oil. Add the shaved fennel and toss to coat well. Add the oranges, olives, fennel fronds and as much red pepper flake as you’d like. Season with salt and black pepper to taste.