June 6, 2007
Fennel and Arugula Salad with Orange Dressing
Linda Warren, Tucson CSA
Dressing:
Zest and juice of 1 orange
2 tablespoons red wine vinegar
4 tablespoon olive oil
salt and pepper to taste
1 fennel bulb, thinly sliced
1/2 red onion, thinly sliced
1 bunch arugula (or other fresh salad green), cleaned and trimmed
Whisk together dressing ingredients and mix with fennel and red onion. Serve on a bed of arugula.
Note that after the fennel and onion are mixed with the orange dressing, they will keep for a few days in the refrigerator and the flavors will mellow a little.