Fennel and Orange Salad

1. 1

   Using the safety guard on a mandoline, thinly slice the fennel bulbs.

2. 2

   Wash and thoroughly dry the arugula.

3. 3

   Peel and supreme the oranges.

4. 4

   Squeeze orange juice out of remaining orange skins.

5. 5

   Whisk in some olive oil, season with salt and pepper.

6. 6

   Set aside.

7. 7

   In a large bowl toss together fennel slices, orange slices, arugula and chopped olives.

8. 8

   Add orange-olive oil dressing and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.