Fennel, orange and arugula salad

Name: Fennel, orange and arugula salad
Yield: 6 to 8 portions

This fennel orange and arugula salad will add color and a light, refreshing touch to your holiday table. Depending on the season, you'll have the opportunity to modify the recipe according to what's available: blood orange, grapefruit, clementine, etc.

A recipe suggested by chef Michele Forgione, co-owner of Impasto, Gema, Vesta and Chez Tousignant. Michele Forgione has also hosted Mangia Québec, a serie celebrating the influence of the Italian community on Quebec cuisine.

Ingredients

2 to 3 fennel bulbs (depending on size)
2 to 3 oranges (depending on size)
3 tbsps Stefano extra virgin olive oil
1 tbsp red wine vinegar
1 small red onion, finely sliced
2 big handfuls of arugula
Pinch of sea salt

Preparation

Using a mandolin or sharp knife, thinly slice the fennel.
Working over a salad bowl to recuperate any juices, cut the oranges into segments : remove skin and white membranes from oranges using a sharp knife. Then, slide the blade into the orange sections, following the membranes, to keep the pulpy portions whole. These are the segments.
In the same salad bowl, add the olive oil and vinegar, whisking until the dressing is well emulsified.
Add the fennel, onion, orange segments and the arugula, then toss delicately.
Season with salt and serve immediately.

Preparation

15 minutes

Cooking

No cooking

Servings

6 to 8 portions