Fennel, orange and arugula salad
Preparation 15 min
- Using a mandolin or sharp knife, thinly slice the fennel.
- Working over a salad bowl to recuperate any juices, cut the oranges into segments : remove skin and white membranes from oranges using a sharp knife. Then, slide the blade into the orange sections, following the membranes, to keep the pulpy portions whole. These are the segments.
- In the same salad bowl, add the olive oil and vinegar, whisking until the dressing is well emulsified.