Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Ingredients
- 3 blood or navel oranges
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
- Salt
- Freshly ground black pepper
- 2 bunches trimmed arugula
- 2 cored, halved, trimmed medium fennel bulbs
- <sup>1</sup>⁄<sub>4</sub> cup oil-cured black olives
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