My mom came to visit this past week and made us some great meals while she was here. One of her meals was from two recipes. Although there is no way Mark or I will ever be making the delicious Ina Garten’s Roasted Vegetable Lasagna from her “make it ahead” cookbook since it takes forever, I will make the orange, red onion, and fennel salad my mom made to accompany the lasagna.
It is not my mom’s recipe, it’s from Gabriele Corcos and Debi Mazar, found on the cookingchanneltv.com – however, she tweaked it a bit. It is so good AND easy! I will definitely be making this.
For 4-6 servings, depending on how large of portions you want
- 3 oranges
- 4 cups baby arugula
- 1 fennel bulb thinly sliced
- 1/2 red onion sliced thin
- 1/4 cup olive oil cured olives, pitted, & roughly chopped
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Slice the oranges fairly thin. Make sure the rind and white skin of the orange is fully removed. Save a little part of an orange for juicing for the dressing if you want. Place the orange slices, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil, lemon juice, (and orange juice if you saved some) right before serving. Season with just a touch of salt and pepper. Serve on top of arugula. You could toss the arugula in, but your lettuce will remain crisp and less soggy when serving if you just put the mixture over it.
Make it for your next dinner party! Just don’t breathe on each other. :)
Thanks for following! xx, Riane