Step 1

Wash the fennel and remove the fronds (the fronds are the greenery on top).

Step 2

Chop up 2 tablespoons of the fronds and set aside. Using a potato peeler or mandolin, thinly slice the entire fennel bulb and place into a bowl, tossed with the salt.

Step 3

Set aside for a minimum of an hour. This releases the juices from the fennel and will help create a dressing with the other ingredients.

Step 4

Toss the fennel with the onion, orange segments, orange zest, mint, fronds, and the oil.