I learned how to make this salad while working as a cook in Rome. It showcases the best of winter’s bounty: Citrus. You can easily add some thinly sliced skirt steak or poached chicken breast. It would also be at home as a side to braised chicken thighs or seared steak. I also like to fold in some spicy arugula with the sliced fennel.

• 1 blood orange, thinly sliced
• 1 grapefruit, thinly sliced
• 1 navel orange, thinly sliced
• 1 fennel bulb, thinly sliced on the mandoline
• 1 lemon, halved
• 1/4 C pitted Castelvetrano olives, torn
• 2T parsley leaves
• 2T fennel fronds
• Extra virgin olive oil
• Salt and pepper

Arrange the sliced citrus in an attractive shingled pattern. Sprinkle with salt and olive oil

In a small bowl, thinly slice the fennel bulb using a mandolin. Sprinkle with salt. Drizzle with olive oil and a squeeze of lemon juice.

Arrange the fennel over the citrus in a bountiful way. Sprinkle herbs and torn olives over the citrus and fennel. Drizzle with a bit more olive oil and serve.

Citrus, fennel, Castelvetrano olive salad