The bright, beautiful salad showcases juicy blood oranges, refreshing fennel and peppery arugula in a mild vinaigrette. It’s a gorgeous starter for a special occasion, or you can pair it with soup or crusty bread to enjoy as a light dinner.
Fennel Salad with Blood Oranges & Arugula
2 fennel bulbs, trimmed
2 Tbs. red wine vinegar
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
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 teaspoon salt and 1/4 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve. Serves 6-8.
Find more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.