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
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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