Orange Fennel Salad

By karen1

Ingredients

• 2 pounds fennel bulbs
• 3 to 4 oranges
• 1/4 cup good olive oil
• 2 lemons, juiced
• Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces arugula

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.

Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing:

Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

CATEGORIES:

Meat

Appetizer

Salad

View All