Fennel and Orange Salad

Yield:
4 servings
Ingredients
  • 2 bulbs fennel
  • 2 bunches arugula
  • 3 oranges
  • Extra virgin olive oil
  • 1/2 cup chopped green olives
  • Salt and pepper, to taste
Directions

Using the safety guard on a mandoline, thinly slice the fennel bulbs. Wash and thoroughly dry the arugula. Peel and supreme the oranges. Squeeze orange juice out of remaining orange skins. Whisk in some olive oil, season with salt and pepper. Set aside. In a large bowl toss together fennel slices, orange slices, arugula and chopped olives. Add orange-olive oil dressing and toss.


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