Instructions

1. Cut the fennel in half, lengthwise, through the core. Pry off the outer layer, which tends to be stringy and tough. Place the half bulb flat side down, on a cutting board, and then using a sharp knife, thinly slice. (see this video for details)
2. Lay the fennel on a pretty platter.
3. Using a sharp knife cut away the peel and pith from the grapefruit. Make sure you get all the white parts, since they are bitter. Slice then chop the grapefruit into small chunks. Skater on top of fennel
4. Take the pits out of the olives and roughly chop. Add to salad.
5. Add salt and a good grinding of black pepper.
6. Squeeze lemon over all, then drizzle as much olive oil and agrumato oil as you think you’d enjoy. Toss and serve.