The salad is crunchy and has the most delicious homemade orange vinaigrette. We got the inspiration for this from my mom and loved it so much, we just had to share with you.
How to Make a Salad of Shaved Fennel and Arugula
If you’re lucky, you’ll find fennel with stems and the fronds still attached. If you do, cut the stems from the bulb and save some of those wispy green fronds. Save the rest for your next stock or broth. We use a mandoline slicer to shave the fennel. You could slice by hand, it will just take a little longer. We really love this OXO Mandoline Slicer. To make the dressing, we whisk both the zest and juice of one orange with apple cider vinegar and olive oil. We add the shaved fennel to the vinaigrette before tossing with arugula. In fact, we leave the fennel in the dressing for about 20 minutes. In 20 minutes, the fennel will mellow and wilt ever so slightly. When we’re ready to eat the salad, we add peppery arugula, the fennel fronds and crumble some feta cheese on top. For more arugula recipes, take a look at our Fried Goat Cheese, Strawberry and Arugula Salad, this Lemony Arugula Salad with Couscous, Cucumbers and Lemon and these Baked Chicken Thighs with Potatoes, Garlic and Arugula. Recipe updated, originally posted April 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon apple cider vinegar 4 tablespoons extra-virgin olive oil 1 fennel bulb 2 cups baby arugula 1/4 cup crumbled feta cheese Salt and fresh ground black pepper 2If the fennel stalks are attached to the fennel bulb, cut them from the bulb and reserve about 2 tablespoons of the wispy green fronds for later and either discard or save the stems for your next stock or broth. Set the bulb on its flat end, top side up, then cut it in half. Slice the fennel as thin as possible — a mandoline slicer is helpful. 3Add fennel slices to the bowl with dressing and toss. Set aside and let the fennel sit for 20 minutes. To serve, add arugula, feta cheese and reserved fennel fronds to the fennel slices and lightly toss.
