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Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage.
Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets.
Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper.
Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.