Author Notes
It’s hard to top this colorful salad. The sliced oranges give you a burst of delicious juice with every bite you take, and the savoriness of the olives and the 'pepperiness; of the arugula brings out the sweetness of the fennel and orange. —Serena Cosmo | Rustic Plate
Ingredients
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1
fennel
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2
navel oranges
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1/3 cup
Kalamata olives
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1 handful
very thinly-sliced red onion
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3 ounces
baby arugula leaves
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3 tablespoons
extra virgin olive oil
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1 tablespoon
apple cider vinegar, more if desired
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Sea salt and freshly-cracked black pepper, to taste
Directions
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Using a peeler, remove half of the rind of one of the oranges and add them to a small pot of boiling water. Cook for 5 minutes, drain well and allow to cool. Cut the rind pieces into very thin julienne strips. Set aside.
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With a serrated knife, remove the rest of the rind from both oranges. Make sure to remove the pith, or white membrane, surrounding the oranges as it is bitter. Now slice them into very thin medallions and remove any seeds.
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Cut the base of the fennel and remove its first outer layer or two. Slice the bulb in half. Remove the hard base from each half by making a v-shaped incision around it. Now place each fennel half on a cutting board, cut side down, and slice it as thinly as possible.
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Place the arugula, the fennel and the onion strips in a salad bowl. Add the oil, vinegar, salt and pepper and mix. Add the orange medallions on top, along with the cooled orange julienne strips and the Kalamata olives. Serve immediately.
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