Fennel Slaw With Orange Vinaigrette

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1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 teaspoon grated orange rind

1 1/2 tablespoons fresh orange juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

3 medium fennel bulbs with stalks (about 4 pounds)

2 cups orange sections (about 2 large oranges)

1/2 cup coarsely chopped pitted green olives

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