Wash the fennel bulb, cut it in half and remove the core. Then place the halves onto the open surface and cut into fine slices. Place into a bowl.
Fillet the blood oranges the other oranges.
Knead the fennel slices well 2-3 times using your hands until they become a little soft. Add the orange fillets, season with salt and pepper to taste.
Finely grate or crush the garlic. Mix olive oil, lemon juice and the juice of the orange half, salt, pepper and garlic (either puree all ingredients with a hand blender or shake in a mason jar). Tip: If you use a mason jar to mix, close it tightly and shake it thoroughly. With this variant, the garlic should be grated and not crushed, otherwise pieces will remain afterwards.
Now pour the dressing over the salad and mix well.