Spring Salad

Method

1. Clean the asparagus: break off the tough end by bending until it snaps, then slice the tender part thinly on the diagonal.
2. Slice the fennel very thinly (use a mandoline if you are not confident with a knife).
3. Peel the orange completely: cut off the top and bottom, then slice off the peel and white pith following the curve of the fruit. Separate the segments by cutting between the membranes.
4. Squeeze the juice from the remaining orange core to use in the dressing.
5. In a bowl, combine the sliced asparagus, fennel, orange segments, pitted leccino olives, walnuts, and stale bread (or toast fresh bread if you don't have stale).
6. Season with salt and pepper, add a drizzle of olive oil, and also the reserved orange juice.
7. Mix everything together with a spoon.
8. Plate the salad and finish with a final drizzle of olive oil as decoration.