Citrus Fennel Salad

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From cuisine at home.

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Steps

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To peel oranges , cut off top and bottom , just to the pulp.

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Cut away peel and pith , following curve of the fruit.

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Cut orange into thin rounds.

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Thinly slice the fennel using a knife or a mandoline.

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Trim the stems and roots from radishes , and thinly slice.

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Set aside.

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Use an olive pitter to pit olives , or crush them with the side of a chefs knife and remove the pit.

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Slice olives into very small slivers.

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Toast fennel seeds.

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Then , with mortar and pestle , crush seeds until fragrant.

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Whisk them into remaining vinaigrette ingredients.

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In a large bowl , toss the fennel , radishes , and vinaigrette with arugula.

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Use your hands its gentler on the greens and coats them evenly.

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To assemble the salad , first lay down 34 orange rounds.

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Mound some salad mixture on top.

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Garnish with olives and shaved parmesan.

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Ingredients

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orange, fennel bulb, radish, oil-cured black olive, parmesan cheese, fresh orange juice, white wine vinegar, shallot, olive oil, sugar, fennel seed, salt, fresh ground black pepper, arugula