Step 1

Finely chop the onion, then put it in a small bowl and cover it with water and a few drops of vinegar.

Step 2

Let it soak for 30 min (you may leave it up to overnight in the refrigerator).

Step 3

This makes the raw onion easier to digest and crispier.

Step 4

Prepare the fennel : Trim and discard the stalk and feathery leaves.

Step 5

Also discard any tough outer layers of the bulb, then thinly slice the fennel bulb crosswise using a mandolin.

Step 6

Put the slices in a salad bowl.

Step 7

Prepare the spinach and add it to the bowl.

Step 8

Stir in the olives.

Step 9

Pour the orange juice in a separate small bowl.

Step 10

Pour in the lemon juice and olive oil.

Step 11

Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified.

Step 12

Pour it over the salad and toss well.

Step 13

Let stand 10 min before serving.