Recipe courtesy of Ina Garten

Orange Fennel Salad

Name: Orange Fennel Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 6 servings

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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.