Citrus-Fennel Salad

Recipe by Bev I Am
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To peel oranges, cut off top and bottom, just to the pulp.
  • Cut away peel and pith, following curve of the fruit.
  • Cut orange into thin rounds.
  • Thinly slice the fennel using a knife or a mandoline.
  • Trim the stems and roots from radishes, and thinly slice.
  • Set aside.
  • Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
  • Slice olives into very small slivers.
  • Toast fennel seeds.
  • Then, with mortar and pestle, crush seeds until fragrant.
  • Whisk them into remaining vinaigrette ingredients.
  • In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
  • Use your hands— it’s gentler on the greens and coats them evenly.
  • To assemble the salad, first lay down 3–4 orange rounds.
  • Mound some salad mixture on top.
  • Garnish with olives and shaved Parmesan.
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