Fennel and Arugula Salad


By Dane Feldman

Photo by Dane Feldman.

I haven’t met too many people that like fennel, but my parents and I eat it often. It has a subtle licorice flavor that pairs well with an array of other foods, especially bitter lettuces. This salad is light and fruity and can be served year-round.

What you’ll need:
1/2 large shallot
1/2 cup olive oil
1/2 cup fresh-squeezed orange juice
1/2 cup rice vinegar
1 fennel bulb, thinly sliced
1 cara cara orange, chopped
6 cups arugula

Roast the shallot. Slice it into a bowl and add the oil, orange juice, and vinegar. Stir before adding the orange and fennel.

Let it marinade for at least 1-2 hours in the refrigerator. Then, serve over the lettuce. You can add tomatoes and cucumbers if you so please, but it isn’t necessary.