FENNEL AND ORANGE SALAD
This recipe is one I found back 2007 and with a couple of additions and adjustments it has become a highly requested addition to every holiday event especially Easter dinner. 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.
Provided by Joanna Gotwald @Furkidlover
Categories Lettuce Salads
Number Of Ingredients 10
Steps:
- Cut 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.
- in 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.
- Peel the oranges and remove the white pith with a knife, and slice into large chunks and set aside.
- wash and spin dry the arugula and place the arugula, fennel and oranges together in a large bowl.
- Whisk 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.
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