The whole family loved the salad. If you have bread on hand, it’s fantastic to soak up the juices on the bottom of the salad bowl. For an extra crunch, sprinkle the salad with shelled, toasted pistachios.
Last night was family dinner at the house. My brother requested that I make lasagna. With the meat sauce bubbling on the stove, I turned to making this vibrant salad of Fennel and Arugula with Cara Cara Oranges and Feta Cheese.
Fennel has been an acquired taste for me – it has a slightly licorice undertone that I was not particularly a fan of when I first tried it. What I found is a little bit of freshly squeezed lemon juice and olive oil mellows out the fennel flavor and brings out its natural sweetness.
And that’s what we did. Thinly strips of fennel and red onion were mixed together with lemon juice and olive oil and set aside to marinade. The Cara Cara oranges are true beauties with their almost ruby grapefruit color were peeled with a knife and cut into disks to showcase their true beauty.
Fennel and Arugula Salad with Cara Cara Oranges and Feta Cheese
1 bulb fennel, thinly sliced
1/2 red onion, thinly slices
1 lemon, juiced
2 tablespoons olive oil
salt and pepper to taste
4 cups baby arugula
2 Cara Cara oranges, peeled and sliced
1/3 cup feta cheese, crumbled
1. Combine fennel, onion, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste and marinate for at least 30 minutes.
2. Arrange arugula in a salad bowl. Drizzle with the marinade from fennel and onions.
3. Place fennel and onions on top of arugula.
4. Arrange orange slices on top of the salad and sprinkle with feta cheese.