Fennel Salad

By mamadukemi

Ingredients

• 2 fennel bulbs, trimmed
• 2 Tbs. red wine vinegar
• Salt and freshly ground pepper
• 6 Tbs. extra-virgin olive oil
• 4 cups loosely packed arugula leaves
• 4 blood or navel oranges, peeled with a knife and thinly sliced crosswise

Details

Adapted from monmouthhealthandlife.com

Preparation

Step 1

Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices.

In a large bowl, whisk together the vinegar, ¼ tsp. salt and ¼ tsp. pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve.

To make this crisp salad even more refreshing, slice the fennel just before serving rather than in advance, and keep the bulbs cold until just before slicing. Unless it is dressed, fennel will discolor if allowed to sit for more than 20 minutes after slicing.