Fennel, Orange and Arugula Salad
1 small red onion or half a medium red onion
1 small fennel bulb, or half a larger fennel bulb
1 sweet orange, such as naval
2 bunches of arugula (not baby), roots trimmed, leaves thoroughly washed and spun dry
3 tablespoons white-wine or rice-wine vinegar
1/4 cup fruity, extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Hunk of Parmigiano Reggiano cheese, for garnish
Using a Japanese slicer or mandolin, slice the onion as thinly as possible. Set aside. Slice the fennel as thinly as possible. Set aside.
Peel the orange completely, then using a sharp knife, trim away outside membrane. Cut out each orange segment. Save innards and squeeze out juice. Reserve juice and segments in separate containers.
In a large mixing bowl, place the arugula, shaved fennel, shaved red onion and orange segments. Drizzle with 2-3 tablespoons of reserved orange juice, the vinegar and oil. Season with salt and pepper, to taste. Gently toss with your hands to mix in. Using a vegetable peeler, shave off long ribbons of the Parmesan cheese. Arrange on top of salad and serve.
Alternatively, divide salad among serving plates. Place 3-4 Parmesan slices on top and serve immediately.
Makes about 2 to 4 appetizer-sized servings.