Recipe courtesy of Debi Mazar and Gabriele Corcos

Orange, Red Onion and Fennel Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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3 oranges

4 cups baby arugula

1 fennel bulb, cleaned well and thinly sliced

1/2 red onion, sliced very thin 

1/4 cup olive oil cured olives, pitted, roughly chopped

1/4 cup extra-virgin olive oil

Juice of 1 lemon

Kosher salt and freshly ground black pepper


  1. Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
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