Recipes : Orange Fennel Salad : Food Network

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Orange Fennel Salad
2007, Ina Garten, All Rights Reserved

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

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.

Ingredients
For the dressing:

Directions
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.