Cut the spring onion into fine slices. At this point, you may proceed to strain the fennel and place it in a serving dish, add the orange segments, the wild fennel and the olives. Dress with the oil and orange juice emulsion and serve.
The fennel may be sliced even finer if you use a mandoline slicer. Use quality oranges for eating at the table rather than those sold for their juice because in this case the flesh will be more compact and suitable for this recipe. This is a vegan recipe and, as such, perfect for inclusion in an all vegetable menu.
In traditional Italian cuisine, there are not many variants to this recipe but you may enrich it with more pungent spices such as paprika or ginger in powder form.
This method for segmenting an orange is known as “a vivo” (meaning live) in Italian catering talk. In the 80’s, when fruit was served in restaurants at the end of a meal, the waiter would exhibit his skills before the client with rapid and precise movements, wearing white gloves, which were in no way allowed to get stained. Using nothing but a knife and fork, he would peel and prepare oranges, pineapples, bananas, apples, pears and many other types of fruit. Peeling oranges “a vivo” is a useful method for obtaining citrus segments, also when making desserts.