Feb, 12, 2019
|
2 oranges
½ fresh lime, juiced
½ fresh lemon, juiced
½ fennel bulb, very thinly sliced on mandolin
¼ red onion, very thinly sliced on mandolin
3 cups wild arugula leaves
fresh cilantro leaves (2-3 stalks)
2 tbsp extra-virgin olive oil
sea salt flakes
freshly ground black pepper
1
Using a sharp knife, cut all peel and white pith from oranges; discard.
Working over a medium bowl, cut between membranes of oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes, keeping segments aside.
2
Add lemon juice and lime juice to collected orange juice in bowl.
Add olive oil, a pinch of salt and whisk.
3
On large serving dish, lay a bed of arugula.
Layer fennel and onion over.
Arrange orange slices over leaves.
4
Drizzle salad generously with juice and oil mix.
Season to taste with salt flakes and pepper.
Garnish salad with cilantro leaves.
Ingredients
2 oranges
½ fresh lime, juiced
½ fresh lemon, juiced
½ fennel bulb, very thinly sliced on mandolin
¼ red onion, very thinly sliced on mandolin
3 cups wild arugula leaves
fresh cilantro leaves (2-3 stalks)
2 tbsp extra-virgin olive oil
sea salt flakes
freshly ground black pepper