Citrus Fennel Salad

1. 1

   For the pickled fennel: Quarter the fennel bulb and cut out the core.

2. 2

   Slice thinly across the fiber into quarter circles.

3. 3

   In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar.

4. 4

   Cover with plastic wrap and let sit at room temperature for about 15 minutes.

5. 5

   At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.

6. 6

   For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil.

7. 7

   Toss gently with your hands or a wooden spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.