Radicchio and Fennel Salad with Basil and Blood Oranges

Ruby-colored blood oranges, thinly sliced fennel and an abundance of basil make this pretty salad an aromatic addition to the table. We like using Tarocco blood oranges rather than the darker Moro variety because they are seedless, but you can use any type of orange you like, discarding the seeds as you slice them if necessary. If you slice the oranges thinly enough—a mandoline is helpful here—the orange peel is tender enough to eat, but you can also peel the oranges before slicing them if you prefer.