Recipe courtesy of Sara Moulton

Fennel and Orange Salad

  • Yield: 4 servings
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2 bulbs fennel

2 bunches arugula

3 oranges

Extra virgin olive oil

1/2 cup chopped green olives

Salt and pepper, to taste


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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