Fennel Salad with Blood Oranges and Arugula
To ensure the fennel remains crisp, keep the bulbs cold until you’re ready to slice them, which should be just before serving. Cut fennel will discolor, so dress it right away or submerge it in cold water. Round out the menu with a plate of cheeses and cold meats and some crusty bread.
Ingredients:
- 2 fennel bulbs
- 2 Tbs. red wine vinegar
- Kosher salt and freshly ground pepper
- 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
- 4 cups (4 oz./125 g) loosely packed arugula leaves
- 4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices
Directions:
Trim the stem ends and feathery fronds from the fennel bulbs, reserving a few of the fronds for garnish. Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices.
In a large bowl, whisk together the vinegar, 1/4 tsp. salt and 1/4 tsp. pepper. Add the olive oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and sliced fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, sprinkle the fennel fronds over the top and serve. Serves 6 to 8.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
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