Fennel Salad with Blood Oranges and Arugula

Name: Fennel Salad with Blood Oranges and Arugula
Total time: 15 min
Ingredients: 2 fennel bulbs; 2 Tbs. red wine vinegar; Kosher salt; freshly ground pepper; 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil; 4 cups (4 oz./125 g) loosely packed arugula leaves; 4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices

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Fennel Salad with Blood Oranges and Arugula To ensure the fennel remains crisp, keep the bulbs cold until you’re ready to slice them, which should be just

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Cooking tools:

Mandoline
Chef's knife
Paring knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Serving platter

Ingredients

2 fennel bulbs
2 Tbs. red wine vinegar
Kosher salt
freshly ground pepper
6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
4 cups (4 oz./125 g) loosely packed arugula leaves
4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices