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Fennel Salad with Oranges, Arugula, and Olives
Fennel Salad with Oranges, Arugula, and Olives
(Insalata di Finocchio con Arance, Rucola e Olive)
 
 
Ingredients:

2 cored, halved, trimmed medium fennel bulbs
3 blood or navel oranges
2 bunches trimmed arugula
1/4 cup oil-cured black olives
1/4 cup extra-virgin olive oil
1 tbsp red vinegar
Salt
Freshly ground black pepper

Directions:

Trim off and discard peel and all of the white pith from oranges.

Slice crosswise into thin rounds and set aside.

Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl.

Season to taste with salt and freshly ground black pepper.

Tear arugula into large pieces and arrange in the salad bowl.

Slice fennel bulbs into long strips.

Toss salad just before serving.

Adjust seasonings.

Arrange orange slices and black olives on top. Serves 4.

That's it!
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