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Fennel And Orange Salad

Prep Time 5 minutes
Servings 2


  • 1 Fennel Bulb
  • 1 Orange
  • 2 cups Arugula
  • Salt
  • Pepper
  • Olive Oil
  • Lemon


  • Prep your fennel by removing the bottom of the bulb and the fronds. Pull the outer layers off, and then slice thinly.
  • Cut the skin off the orange and slice the sections out. Save the remaining orange for the vinaigrette.
  • For the vinaigrette
  • Squeeze the remaining orange into a bowl.
  • Squeeze half a lemon
  • Stream in olive oil (roughly 2 tbsp)
  • Salt and pepper to taste.