2 large oranges, peeled and medium chop
1 small bulb of fennel or ½ large bulb, shaved or finely dice
¼ med red onion, finely dice and soak in water for 15 minutes, then rinse
½ cup chopped olives – either black, green or a mixture.
Kosher or sea salt
4 cups arugula or 2 heads radicchio, finely chopped (or a mixture)
Rancho Olivos Italian blend evoo
Rancho Olivos Meyer Lemon evoo
Peel, halve and chop oranges, put fruit and juice in bowl. Add diced fennel, rinsed red onion, chopped olives, and 2 tbsp olive oil. Stir to mix well, let sit for at least 30 minutes. Taste and add salt if necessary.
Drizzle arugula or radicchio with Meyer Lemon olive oil, and toss with other salad ingredients. Taste and add salt if necessary. Serve at once. However, the salad will keep well in the fridge for an hour or so.