The Saturday Beefcake Fennel Archive: Arugula, Fennel, Orange Salad

Shallots,, minced, one quarter cup
Extra Virgin Olive Oil, three spoonfuls
Fresh Lemon Juice, one and a half teaspoon
Oranges, two large, peeled, cut into segments, whote pith removed
Arugula, trimmed, about seven cups
Fennel, one large bulb, cored quartered thinly sliced crosswise
Red Onion, small thinly sliced




1. Whisk shallots, olive oil and lemon juice. Blend well.
2. Salt. Pepper.
3. Combine arugula, fennel and onion in large bowl. Coat with dressing, i.e. toss.
4. Add orange segments. Toss.
5. Adjust seasoning and feed six people like the ones pictured here.