- Prep Time
- 4 navel oranges
- 1 head fennel, very thinly sliced
- 1 head radicchio, coarsely torn
- 2 cups (packed) baby arugula (about 2 oz.)
- 1/2 cup very thinly sliced red onion
- 1/4 cup EVOO
- 1/4 cup red wine vinegar
- 1/4 cup oil-cured olives
Using a sharp knife, cut the rind and white pith from the oranges; cut into 1/3-inch wheels. In a large bowl, toss the fennel, radicchio, arugula and onion. Season with salt and pepper; add the orange slices, drizzle with oil and vinegar and toss gently. Top with the olives.
Make 3 Hours Ahead
Mix the fennel, radicchio and arugula a few hours before the party, cover and refrigerate. Serve half the greens tossed with half the oranges, onion, and oil and vinegar. Top with half the olives just before guests arrive. Replenish as needed.