This Arugula, Fennel and Orange Salad is the perfect salad for hot, summer days. Arugula’s peak season is spring into early summer, and fennel can be found in farmers’ markets in the Northeast during this time too. Combine it with a lemon vinaigrette like the one below for a simple, refreshing side.
1 fennel, sliced into half moons
1 orange, peeled and separated into slices
Lemon Vinaigrette, to taste
Prepare the fennel by removing the green stems and outer layer of the bulb. Cut bulb in half and remove the core. Slice bulb cross-wise to create half moon slices. Cut orange slices in half. Combine arugula, fennel and orange in a salad bowl. Toss with vinaigrette before serving.
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon sea salt
Whisk oil, lemon, and salt in a small bowl. Serve.
YIELDS 1/2 CUP