Fennel and Orange Salad

SUBMITTED BY: Barrett

"This is a traditional Italian salad served on wild greens. Here I use fresh arugula."

PREP TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 bulb fennel, trimmed and sliced
2 large oranges, sliced into rounds
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula - rinsed, dried and chopped

READ REVIEWS (14)

DIRECTIONS

Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.

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REVIEWS

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Reviewed on Oct. 23, 2003 by AIMEE-JIN

I loved this salad! My family liked it. The salad has a lot of flavor. I made it as a side dish to a quiche. My daughter thought the tastes of the two dishes were too strong, for they didn't compliment. I put two small cans of Mandarin oranges in the salad, which gave it a nice sweet touch. Thanks for the recipe!

16 users found this review helpful

Reviewed on Jan. 16, 2006 by jpmcminn

I found the fennel flavor to be a bit too overwhelming. My grocer had both large and small fennel bulbs. I used the larger and if I were to make this again I would use a smaller bulb or just use part of a larger bulb. However, the oranges do pair well with the fennel and tone that fennel flavor down. I also used baby spinach instead of arugala. I do not recommend this. Arugala has more flavor than baby spinach. However, this does make for a very pretty dish!

11 users found this review helpful