Orange Fennel Salad

• 2 pounds fennel bulbs
• 3 to 4 oranges
• 1/4 cup good olive oil
• 2 lemons, juiced
• Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces arugula

1. Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later.
2. Cut each fennel bulb in half and remove the cores with a sharp knife.
3. Fit a food processor with the thinnest slicing blade.
4. Cut the fennel bulbs into wedges and place horizontally into the feed tube.
5. Process in batches.
6. Peel each orange, remove the pith with a knife, and slice.
7. Set aside.
8. Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl.
9. Place the fennel slices, oranges slices and arugula in a large bowl.
10. Pour the dressing over the salad and toss together.
11. Sprinkle with salt and add some fennel fronds for decoration.

fennel bulbs, oranges, olive oil, lemons, kosher salt, freshly ground black pepper, arugula

Taken from www.foodnetwork.com/recipes/orange-fennel-salad-recipe.html (may not work)