Orange Fennel Salad

Total Time:
10 min
Prep:
10 min

Yield:
6 servings
Level:
Easy

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.

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.


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