Citrus and Shaved Fennel Salad

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Ingredients for 91 servings

• 46 navel oranges
• 23 blood orange
• 46 mandarins
• 23 fennel bulb, trimmed and shaved thin
• 5 2/3 small red onion, sliced paper thin
• 1.35 liters Castelvetrano olives, halved
• 1.01 liters extra-virgin olive oil
• 335 ml white wine vinegar
• 28 ml kosher salt
• 182 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.