Citrus Fennel Salad

Total Time:
35 min
Prep:
20 min
Inactive:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Pickled Fennel:
  • 1 bulb fennel, trimmed
  • 3/4 teaspoon kosher salt
  • 1 teaspoon grated orange zest (1 small orange)
  • 2 tablespoons orange juice (1/2 orange)
  • 2 tablespoons apple cider vinegar
  • Salad:
  • 3 cups baby arugula
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 1 apple, such as Pink Lady, diced
  • 2 tablespoons extra-virgin olive oil
Directions
  • For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.

  • For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Fennel, Radish and Chive Salad

    Recipe courtesy of Giada De Laurentiis