Finely chop the onion, then put it in a small bowl and cover it with water and a few drops of vinegar. Let it soak for 30 min (you may leave it up to overnight in the refrigerator). This makes the raw onion easier to digest and crispier.
Prepare the fennel : Trim and discard the stalk and feathery leaves. Also discard any tough outer layers of the bulb, then thinly slice the fennel bulb crosswise using a mandolin. Put the slices in a salad bowl.
Pour the orange juice in a separate small bowl. Pour in the lemon juice and olive oil. Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss well.
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