There are a few meals I don’t think I’ll ever forget from my adventures in Europe. The first croissant I ate in Paris that was beyond light and buttery. I will always hold my croissants to the French standards from now on, which usually means I’m always disappointed. To the first time I ever had Indian food in London with my Dad and loved it. Plus a really long list of great ones in Italy. Like the sardine pizza in Milan that was salty and garlicy to the pesto we ate at our hometown in Vernazza while taking in the Mediterranean sea breeze.
While in Rome I had my first pasta carbonara (we’re northern so this wasn’t something we ever really ate growing up) which was so al dente that you couldn’t even twirl the spaghetti. But the fennel and orange salad we had in a little restaurant on a cobble stone street in Rome was another flavor profile I have yet to experience. Hesitant to try it, since I really don’t love anything licorice flavor, but when in Rome! No seriously, we were in Rome…The sweetness of the orange paired with the strong anise flavor helps to balance it all out making this a dish to try if you’re also on the fence with fennel. Slice up your fennel thinly and then cut your sections of the orange and save the rest of the orange to use for the dressing. The dressing is simple, the juice of lemon and the orange, salt and pepper and a touch of olive oil. Serve it on top of a pile of arugula and you have the fanciest salad around (and did I mention super easy?).
PS My roasted root vegetable salad and my greek bowl are a must try!
- 1 Fennel Bulb
- 1 Orange
- 2 cups Arugula
- Olive Oil
- Prep your fennel by removing the bottom of the bulb and the fronds. Pull the outer layers off, and then slice thinly.
- Cut the skin off the orange and slice the sections out. Save the remaining orange for the vinaigrette.
- For the vinaigrette
- Squeeze the remaining orange into a bowl.
- Squeeze half a lemon
- Stream in olive oil (roughly 2 tbsp)
- Salt and pepper to taste.