Shaved Fennel and Orange Salad

While I do genuinely enjoy cooking and baking, there are definitely times where I feel as though the kitchen is the last place I want to be. Luckily, making delicious food doesn’t always require cooking. In fact, a lot of what we call “cooking” is really just assembling. Salads are a  great example. There are hundreds of salads that you can toss together in minutes, and have a satisfying meal without any of the hassle. Here I threw together a classic, almost elegant salad of shaved fennel and orange, on a bed of arugula. I started by arranging arugula on each plate, and then used a mandoline to thinly slice a bulb of fennel directly over it. Using a knife, I removed the peel from two oranges and, rather than supreme, simply sliced them into (rough) half moons, and arranges those on top of the shaved fennel. I then whisked together a simple vinaigrette of extra virgin olive oil, freshly squeezed lemon juice, a little  juice from the oranges, one clove of pressed garlic, salt, and freshly ground black pepper. After dressing, I added another grind of black pepper, and a shower of torn fennel fronds. The slightly licoricey fennel, sweet oranges, peppery arugula, and tangy dressing make for a delicious combination. It is no wonder this is a classic. Whether as a first course, side dish, or light lunch, this healthy, beautiful salad is sure to satisfy. Happy Eating!