Orange and Fennel Salad

Name: Orange and Fennel Salad
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups baby arugula; Cracked black pepper; Sea salt; 1 fennel bulb, fronds removed; ¼ cup oil-cured black olives, pitted, coarsely chopped; 2 navel oranges, peeled, pith removed, sliced into thin sections

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Simple doesn’t even begin to describe this salad, and yet its importance to our digestion could not be over-stated. Fennel is the eighth, ninth and tenth wonder of the world when it comes to aiding in digestion. This salad is the perfect finish to a feast.

Ingredients

1 fennel bulb, fronds removed
2 navel oranges, peeled, pith removed, sliced into thin sections
¼ cup

Europe
Italy
Mediterranean
Gluten-free
Vegan

Method

Slice the fennel bulb in half and cut into thin slices, lengthwise. Peel and section oranges. Mix with fennel and toss in olives and arugula. Dress with olive oil and a generous pinch of salt and pepper to taste.

Serve at room temperature or chilled.