Fennel and Orange Salad

Cut off the top of the fennel, cut the bulbs in half lengthwise, remove the hard core, and then slice them very thinly, about 1–2 mm. Place them in a bowl of ice water for 10 minutes to make them crispier. Then remove them and let them drain in a colander.

Remove the core from the apple and cut the pulp into thin slices.

Peel the oranges and cut them into individual segments (without the membrane). Squeeze the juice from the remaining pulp into a small bowl.