Fennel Salad recipe preparation at home
Fennel Salad Arugula Blood Oranges Salad Recipe step by step preparation,Fennel Salad Arugula Blood Oranges Salad Recipe step by step preparation at home
Yield: 5 peolpe
Calories: 396kcal
Materials
- 4 blood or navel oranges ,
- peeled with a knife and sliced crosswise into thin pieces
- Two tablespoons red wine vinegar
- Salt and freshly ground pepper
- Four cups loosely packed arugula leaves
- Two to 3 fennel bulbs , trimmed
- 6 to 7 tbsp extra-virgin olive oil
Instructions
- Halve the fennel bulbs lengthwise and, using a mandolin or maybe a very sharp knife and then cut the halves crosswise into thin pieces.
- In a large bowl, whisk together the vinegar, ΒΌ to Half tsp salt, and 1/4 to 1/2 teaspoon pepper.
- Now add the oil in a thin stream, constantly whisking until the dressing is smooth.
- Combine the arugula and fennel and flip to coat evenly with the vinaigrette.
- Now mound the mixture on a platter, distribute the orange pieces above and around the salad, and serve.