Fennel and Orange Salad
Yields: 8 Servings
  • 1 large fennel bulb, cored and thinly sliced, ¼ cup fronds reserved for garnish
  • 1 large navel orange, zested, peeled, sliced ½ inch thick, and quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (5-ounce) bag fresh baby arugula
  • Garnish: ground black pepper
  1. In a medium bowl, combine fennel slices, orange zest and quarters, oil, vinegar, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. In a serving dish, toss together arugula and marinated fennel and oranges. Garnish with reserved ¼ cup fennel fronds and pepper, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/fennel-and-orange-salad/