This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.
- 2 large navel oranges
- 1 large or 2 smaller fennel bulbs
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon Spanish sherry vinegar or red wine vinegar
- Coarse salt (kosher or sea) and freshly ground black pepper
- 3 loosely packed cups baby arugula
- 1/4 cup toasted Marcona almonds, roughly chopped
Following the curve of the fruit, trim the peel and white pith off the oranges. Using a sharp knife and working over a bowl, cut between the membranes to release the orange segments. Squeeze the membranes in your fist over the bowl to release any juice.
Trim the feathery fronds from the fennel and reserve. Remove any blemished outer layers. Trim the stem. Cut the fennel bulb(s) lengthwise into quarters, then slice each quarter into very thin wedges. Place in the bowl with the oranges.
Combine the olive oil, lemon juice, vinegar, and salt and pepper to taste (start with 1/2 teaspoon of each) in a jar with a tight-fitting lid; shake vigorously to combine. Taste, adding more salt and pepper, if desired. Pour over the oranges and fennel and toss gently to mix.
Scatter the arugula over a platter or shallow bowl. Tip the orange and fennel mixture evenly over the top. Scatter the almonds over the salad. Garnish with a few fennel fronds.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club