Ingredients
Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper
Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula
1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.
2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve
3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.
4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.
5. Place the dressed salad on a platter or individual plates. Serve immediately.
TIPS & TRICKS
• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.