In Greek: σαλάτα ρόκα με φινόκιο και πορτοκάλι, say sah-LAH-tah ROH-kah meh fee-NO-keeyoh keh por-toh-KAH-lee
Arugula is a winter green, making this a fabulous choice with other winter favorites of fennel root and oranges. Be sure to use pearl or boiler (small) onions which contribute a sweeter taste than other onions.
Prep Time: 15 minutes
Ingredients:
- FOR THE DRESSING
- 1/4 cup finely chopped pearl (or boiler) onions
- 3 tablespoons of extra virgin olive oil
- 1 1/2 tablespoons of freshly squeezed lemon juice
- sea salt to taste
- freshly ground black pepper to taste
- ----------
- FOR THE SALAD
- 2 large oranges
- 7 cups of coarsely chopped arugula (well washed and drained)
- 1 large fennel root, core removed, quartered and cut in very thin slices
- 1 small red onion, thinly sliced
- sea salt to taste
- freshly ground black pepper to taste
Preparation:
In a mixing bowl whisk together the olive oil and lemon juice until thickened and whisk in chopped pearl onions. Add salt and pepper to taste.
Peel the oranges and separate pieces, carefully removing all covering and pulp.
In a salad bowl, toss together the arugula, fennel root, and red onion. Add dressing to coat nicely. Add orange slices and toss gently. Add more salt and pepper to taste and serve.