Fennel and Olive Salad

A simple arugula bright fennel salad with olives, perfect side for a deep-dish pizza!

Total: 10 min

Yield: 4 servings


Fennel and Olive Salad:

1 small bulb fennel, reserve a handful of fronds

1/2 small to medium red onion

1/2 lemon

1/2 orange

Salt and pepper

1/2 cup oil-cured black olives or any olives you choose, Greek olives I think work best!

2 to 3 tablespoons capers

4 cups arugula or baby kale



Using a mandolin or very sharp knife, thinly slice the fennel and the red onion and place in a bowl.

Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl.

Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

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