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.
Add lemon juice and lime juice to collected orange juice in bowl.
Add olive oil, a pinch of salt and whisk.
On large serving dish, lay a bed of arugula.
Layer fennel and onion over.
Arrange orange slices over leaves.
Drizzle salad generously with juice and oil mix.
Season to taste with salt flakes and pepper.
Garnish salad with cilantro leaves.
Ingredients
Directions
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.
Add lemon juice and lime juice to collected orange juice in bowl.
Add olive oil, a pinch of salt and whisk.
On large serving dish, lay a bed of arugula.
Layer fennel and onion over.
Arrange orange slices over leaves.
Drizzle salad generously with juice and oil mix.
Season to taste with salt flakes and pepper.
Garnish salad with cilantro leaves.