'TIS STILL THE SEASON...for citrus

This refreshing winter salad is like a bright and welcoming ray of sunshine! It's eye catching, and never fails to elicit oohs and aahs. Look for fennel bulbs with the leafy green fronds still attached to the stalks at the top.

ORANGE AND FENNEL SALAD

5 medium-large Navel oranges

1 large fennel bulb

1/4 red onion, very thinly sliced (optional)

8-10 Kalamata olives, quartered

1/4 cup extra-virgin olive oil

Salt and pepper

Peel the skin and pith off of 4 of the oranges. Section the oranges by making a cut along both sides of the membranes to release the segments. Alternately, to make it easier, slice the peeled oranges across 1/4 to 1/2-inch.

Trim the fennel stalks off where they meet the bulb; remove and reserve the fronds. Trim off 1/4-inch from the bottom of the bulb. Cut the bulb in half at its widest point from top to bottom. Remove the outer layer if it looks dried out or bruised. Place both halves, cut sides down, on a cutting board and slice across in thin strips.

Juice the remaining orange into a small bowl and whisk in the oil in a steady stream to make a dressing. Season with salt and pepper.

Arrange oranges and fennel side-by-side on a platter or combine in a salad bowl, depending on how you want to serve it. Add the onion, olives and fennel fronds. Drizzle with the dressing. Serves 4.

Tips:

• Substitute parsley if fennel fronds are not available.

• Add crumbled feta or ricotta salata for additional tangy flavor.

• If you like the intense flavor of oil cured black olives (which I do), substitute them for the Kalamatas.

• Serve on a bed of greens, like arugula or shredded romaine lettuce.