2.18.2014

Fennel and Orange Salad

 
I love this wintery, refreshing salad as a change of pace from typical mixed greens. It’s my take on the classic Italian combo of fennel and orange- I added arugula to make it a little more “salady. This can be prepared in advance, and dressed just before dinner, plus it’s elegant, making it perfect for a dinner party. 
 
Fennel and Orange Salad
Serves 4
4 cups arugula
2 blood oranges, peel and membrane removed, sliced horizontally
1 small bulb fennel, very thinly sliced
¼ cup kalamata olives, sliced
Olive oil
Sea salt
Freshly ground black pepper
 
Pile arugula on a serving platter or in a bowl.  Arrange fennel on top, then orange slices. Scatter kalamata olives on the top.  Can be refrigerated for an hour or so at this point. (Too much longer and the acid in the orange may break down the arugula). 
 
Just before serving, dress with a drizzle of olive oil, sea salt, and pepper to taste.

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