Arugula, Fennel & Blood Orange Salad

This crisp, citrus-kissed salad from The Glorious Vegetables of Italy cookbook is beautifully presented with blood orange slices.

2 blood oranges
1 Cara Cara, Navel orange or other seasonal citrus (optional)
½ pound arugula greens
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced, plus a handful of the fronds
High-quality olive oil
Sea salt and fresh ground pepper

1. Spread arugula out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the blood oranges in an outer ring on top of the arugula, overlapping the slices slightly. If using other seasonal citrus, form an inner ring, overlapping those slices as well. Scatter onion slices on top, then arrange fennel slices on top in a pattern or rays. Mound any extra fennel slices in the center.

4. Drizzle several teaspoons of olive oil over the salad and sprinkle with sea salt. Season with ground pepper as desired.

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