Orange, Red Onion and Fennel Salad

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 oranges
  • 4 cups baby arugula
  • 1 fennel bulb, cleaned well and thinly sliced
  • 1/2 red onion, sliced very thin
  • 1/4 cup olive oil cured olives, pitted, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
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Directions

Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

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5

Newest Ratings and Reviews

Read all 9 reviews

  • on July 20, 2014

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    I thought this recipe was quite tasty considering how simple it was to make. I did follow the recommendation of a previous commenter and added some dried oregano to taste. That put the recipe over the top. I also substituted spinach for the arugula. My wife wasn't too keen on the orange rinds so I'll probably peel the orange next time.

    By the way, this recipe is a perfect compliment to the Branzino al Cartoccio recipe which invariably leaves me with leftover fennel. With this recipe, viola, no leftover fennel!

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  • on August 04, 2013

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    Delicious! I tried this salad at my first dinner club dinner. It was a hit! Not many of my guest ever tried fennel or arugula. The salad was so fresh and light. Will try again!

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  • on January 31, 2013

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    You can't go wrong with this recipe. I actually didn't have any arugula but it still tasted great.

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