Fennel, Orange and Aragula Salad
This fennel, orange and arugula salad reflects a simple, seasonal approach typical of Italian, and especially Sicilian, cooking, where a few fresh ingredients are combined with care. It makes the most of winter produce — crisp fennel, sweet citrus, and peppery greens — without overcomplicating the dish. The quality of the extra virgin olive oil plays an important role, bringing balance and a subtle richness that ties everything together. We would recommend the Sicilian Terraliva Cherubino that will nicely bring out the flavours of fennel.
Ingredients (serves 4):
2 medium fennel bulbs
2 large oranges (preferably navel or blood oranges)
3 cups fresh arugula
2 tbsp Terraliva Cherubino extra virgin olive oil
Salt and freshly ground black pepper
2 tbsp toasted pine nuts or walnuts (optional)
Instructions:
Thinly slice the fennel bulbs with a knife or mandoline
Peel the oranges, removing all the white pith. Slice into rounds or segments, catching any juice.
In a large bowl, combine fennel, arugula, and orange slices.
Dress with olive oil, salt and pepper, and gently toss to coat.
Top with toasted pine nuts or shaved Parmesan if desired. Serve immediately.