Sautéed Fennel & Red Onion with Arugula

Sautéed Fennel & Red Onion with Arugula
Photo by Scott Phillips


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

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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