Fennel, Orange & Arugula Salad
Posted on April 29th, 2009 by Catherine
Insalata di finocchio
This light and refreshing salad is ideal to serve with spicy or rich foods. Serves 4. From The Italian Ingredients Cookbook
Ingredients
- 2 oranges (use blood oranges, if available—the color is beautiful!)
- 1 fennel bulb
- 4 oz. arugula leaves
- 1/3 cup black olives (Kalamata or similar)
For the Dressing
- 2 TBS extra virgin olive oil
- 1 TBS balsamic vinegar
- 1 small garlic clove, crushed
- salt & freshly ground black pepper
- With a vegetable peeler, cut strips of rind from the oranges, leaving the pith behind, and cut into thin julienne strips. Cook in boiling water for a few minutes. Drain. Peel the oranges, removing all the white pith. Slice them into thin rounds and discard any seeds.
- Cut the fennel bulb in half lengthwise and slice across the bulb as thinly as possible, preferably in a food processor fitted with a slicing disc or using a mandoline.
- Combine the oranges and fennel in a serving bowl and toss with the arugula leaves.
- Combine the oil, vinegar, garlic and seasoning and pour over the salad, toss together well and let stand for a few minutes. Sprinkle with the black olives and julienne strips of orange.