Sautéed Fennel & Red Onion with Arugula

Sautéed Fennel & Red Onion with Arugula
Photo by Scott Phillips


  • 1 medium-large bulb fennel, cored and cut into ¼-inch thick slices (to yield about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, minced
  • 4 kalamata olives, pitted and coarsely chopped
  • ¼ cup orange juice, preferably fresh
  • 2 cups loosely packed baby arugula
  • 1 cup 1/8- to ¼-inch-thick half-moon slices red onion
  • + 1 more ingredients
    • 2-½ Tbs. olive oil

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and...

View full recipe at Fine Cooking


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