Fresh Winter Fennel and Orange Salad

A spin on my Fennel Orange Salad, adding arugula took this to a whole other level! If you’re feeling bold, I recommend even adding some anchovies. Rinse them before, though, so they’re not too salty with the caper berries!

What You’ll Need:

(serves 4)

• 1 large sicilian orange

• 1/2 bulb fennel

• caper berries

• arugula

• freshly cracked black pepper

• fine sea salt

• fresh sicilian olive oil

Preparation:

There are many ways to do this, and no way is wrong. I supreme my oranges to allow as much delicious juice to spill out onto the fennel as possible, but you can also peel it into wedges. To supreme an orange, peel away the skin, including the white, with a sharp knife and slice horizontally. Thinly slice the fennel (I use a mandolin because I like it extra thin). Toss together in a bowl with the fresh olive oil, pepper, and a pinch of the fine sea salt. Buon appetito! Thank me in the comments below ;)