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Orange, Red Onion and Fennel Salad
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 to 6 servings
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
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.
© Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011