Citrus and Shaved Fennel Salad

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Ingredients for 72 servings

• 36 navel oranges
• 18 blood orange
• 36 mandarins
• 18 fennel bulb, trimmed and shaved thin
• 4 1/2 small red onion, sliced paper thin
• 1.06 liters Castelvetrano olives, halved
• 800 ml extra-virgin olive oil
• 265 ml white wine vinegar
• 22 ml kosher salt
• 144 fresh mint leaves, torn

1. Step 1 of 4

   Soak the sliced onion in ice water for 10 minutes to soften its bite, then drain well.

2. Step 2 of 4

   Cut the peel and white pith from the oranges and mandarins. Slice the fruit into rounds, removing seeds, and save any juice on the board.

3. Step 3 of 4

   Whisk 1 tablespoon of the saved juice with the oil, vinegar and salt.

4. Step 4 of 4

   Toss the fennel and onion with half the dressing and spread on a platter. Lay the citrus over it, add the olives, spoon on the rest of the dressing and scatter the mint.