Ingredients
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1 teaspoon sugar
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1 cup orange, peeled and sliced into rounds (2 oranges)
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1/4 cup radish, thinly sliced
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1/4 cup oil-cured black olive, pitted and slivered
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1/4 cup parmesan cheese, shaved
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2 tablespoons white wine vinegar
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1 tablespoon shallot, minced
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1 tablespoon olive oil
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1 teaspoon fennel seed, toasted and crushed
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1/2 teaspoon salt
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2 tablespoons fresh orange juice
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1 cup fennel bulb, thinly sliced
Instructions
- To peel oranges, cut off top and bottom, just to the pulp.
- Cut away peel and pith, following curve of the fruit.
- Cut orange into thin rounds.
- Thinly slice the fennel using a knife or a mandoline.
- Trim the stems and roots from radishes, and thinly slice.
- Set aside.
- Use an olive pitter to pit olives, or crush them with the side of a chefs knife and remove the pit.
- Slice olives into very small slivers.
- Toast fennel seeds.
- Then, with mortar and pestle, crush seeds until fragrant.
- Whisk them into remaining vinaigrette ingredients.
- In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
- Use your hands its gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 34 orange rounds.
- Mound some salad mixture on top.
- Garnish with olives and shaved Parmesan.