I don’t mean to brag, but this picture looks so good. I still can’t believe it was take with a phone. I post-process all the images in Lightroom, but still.
Warning, this salad has a lot of fennel. Even if you don’t think you like it, you should still try. I didn’t think I liked fennel until I started eating it in salads. A little goes a long way, so I actually think this salad had a little too much for my taste, but it’s easy enough to pick around. My friend said he preferred more oranges, or smaller pieces cut up would’ve been good so that you could get more sweet bites.
Tips for slicing fennel. You want to cut the the tall tops off and slice off a little bit of the bottom. Also peel back any brown parts on the outside or you can use a peeler to remove any small spots. Slice the bulb in half (top to bottom). Once open, slice out the hard center on the bottom by making two angled cuts. Then slice each half into slices.
Recipe from All Recipes.
Ingredients
makes 4 servings
- 1 bunch arugula
- 3 oranges, peeled and segmented
- 1 fennel bulb, thinly sliced
- 1/4 cup sliced black olives
Dressing:
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl. Scatter the orange segments, fennel slices, and olives over the arugula. Drizzle the dressing over the salad to serve.
