Citrus Salad with Fennel and Arugula
Sicily Italy, has a similar climate to the Bay Area and grows some of the same great produce we sell at our markets. Here we utilized those ingredients to make a tasty Sicilian-inspired salad, that can be enjoyed at the beginning or end of your meal!
READY IN 15 MIN
- 2 fennel bulbs
- 1/2 pound of arugula
- 2 cara cara oranges
- 8 kalamata olives
- Tres Bien cows milk cheese
- 1 bulb of red spring onion
- White wine or red wine vinegar
- Olive oil
- Juice of 1/2 an orange
- Salt and pepper
Dice onion and macerate in vinegar with a pinch of salt. Set aside for 15 minutes. Use a knife to remove the skins from the citrus and cut into wheels. Slice off the end of fennel bulb, peel away any bruised or dark spots, and cut in half lengthwise. Using a pairing knife cut out the core. Slice bulb in half again and thinly slice into half moons. Slice olives in half.
For the dressing, add equal parts olive oil, orange juice, and pepper to macerated onions.
Combine arugula, citrus, fennel, and olives. Cover with dressing, grate cheese, and toss. Garnish with fennel fronds.
Photo and recipe by Chef Sara