A lovely light and crispy salad with hints of orange and anise topped with feta cheese. When slicing the fennel, try to slice as thin as possible. You can do this by hand or may find it easier to use a mandoline slicer.
1. Whisk together the orange juice, zest, apple cider vinegar, oil and salt in a large salad bowl. Taste for seasoning and adjust as necessary.
2. If stalks are attached to the fennel bulb, cut them from the bulb and reserve about 2 tablespoons of the wispy green fronds for later and either discard or save the stems for your next stock or broth.
3. Set the bulb on its flat end, top side up, then cut it in half.
Then, slice the fennel as thin as possible (a mandoline is helpful here).
4. Add fennel slices to the bowl with dressing and toss. Leave fennel to sit at least 20 minutes. Just before serving, add arugula, feta cheese and reserved fennel fronds to the fennel slices and lightly toss.
Notes and Tips
We love adding the sliced fennel to the dressing then leaving for at least 20 minutes. By doing this, the fennel mellows just a bit, but still maintains that super fresh crunch. Just before serving, add the arugula to the fennel, adding it too early will wilt the delicate arugula.