Spring Arugula Salad with Fennel and Blood Oranges

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October 12, 2015


4 Servings

1 medium fennel bulbs, stalk trimmed

Salt and freshly ground pepper

Juice of 1 lemon

¼ cup bleached almonds

Parmesan cheese

1 tablespoon Pernod, Ricard or other anise-flavored liqueur

1 blood orange

balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon grated lime zest


1Slice about ½ inch from the bottom of the fennel bulb and discard.

2Peel the oranges and remove all the pith. Using a sharp knife cut between the membranes to release the sections.

3Place the arugula on a platter.Slice the fennel very fine on a mandolin.

4Add the almonds, Parmesan cheese, olive oil, balsamic vinegar and toss gently.


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