Recipe: Orange, Olive, and Fennel Salad

Name: Recipe: Orange, Olive, and Fennel Salad
Ingredients: 1 clove garlic, halved; 1/3 cup extra-virgin olive oil; 1/3 cup fresh orange juice; Salt and freshly ground black pepper to taste; Leaves from 2 bunches arugula; 4 navel oranges, peel and pith removed, sliced crosswise; 1 large bulb fennel, halved and thinly sliced; 1/2 cup pitted oil-curred black olives

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Servings: 4

Author : Faith Durand

easy italian recipe

Ingredients

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1 clove garlic, halved1/3 cup extra-virgin olive oil1/3 cup fresh orange juiceSalt and freshly ground black pepper to tasteLeaves from 2 bunches arugula4 navel oranges, peel and pith removed, sliced crosswise1 large bulb fennel, halved and thinly sliced1/2 cup pitted oil-curred black olives

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Instructions

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Step 1

Rub a large salad bowl several times with the cut surface of the garlic clove; discard garlic. In a bowl, whisk the oil, orange juice, and salt and pepper.

Step 2

Add the arugula to the bowl and toss with the dressing; transfer the arugula to chilled serving dishes. Add the oranges, fennel, and olives to the bowl with the dressing; gently toss them to coat lightly with dressing and arrange over the arugula on the plates. Sprinkle with additional salt and pepper and serve immediately.

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