Karen Martini's blood orange and fennel salad

I have great affection for this salad – it’s a frequent feature of my winter table. Fennel is best at this time of year, as are navel oranges, but I particularly love this salad with another cold-season star: blood oranges. Key to this dish is using well-chilled oranges, a quality, fragrant oil and fennel in its prime: always choose fat, round bulbs (I find the flatter, fan-shaped bulbs to be inferior). Try this salad with grilled fish, lamb chops or braised beef.