Fennel and Orange Salad
In our Italian American family Fennel or as we knew it growing up finocchio is on every holiday table. We eat it like you would eat raw or fresh celery. It is eaten between the appetizer and the main course to freshen up the mouth before the main course. This salad is a WONDERFUL accompaniment to lamb for easter dinner but also lends great freshness and depth to pork, beef or chicken throughout the year.
- 2 lb
- fennel bulbs (in the produce department) also known as anise
- 2 oz
- 1/4 c
- olive oil, extra virgin - splurge on a good quality oil
- lemons, juiced
- 1/4 tsp
- pepper, freshly ground
- 1/4 tsp
- kosher salt
- 1 tsp
- basil, dried or fresh finely cut
- 1 Tbsp
- strawberry puree or strawberry ice cream topping
How to Make Fennel and Orange Salad
- 1Cut the fronds (tops) from the fennel bulbs and reserve some of the feathery leaves for garnish later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- 2in a food processor with the thinnist slicing blade in place, cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. (You can also cut the bulbs by hand with a knife making very thin slices) set aside.
- 3Peel the oranges and remove the white pith with a knife, and slice into large chunks and set aside.
- 4wash and spin dry the arugula and place the arugula, fennel and oranges together in a large bowl.
- 5Whisk together the oil, lemon juice, strawberry sauce, basil, 1 teaspoon kosher salt and the pepper in a small bowl. Pour the dressing over the salad and toss together. Sprinkle with a bit more salt and a bit more pepper and add some of the fennel fronds for decoration or garnish.