The Best of Fine Cooking — Real Italian 2017

fennel and red onion with arugula

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into

bite-size pieces, and be sure they’re washed well. Serves 4

2 cups loosely packed
baby arugula

21/2 Tbs. olive oil

1 medium-large bulb fennel,
cored and cut into 1/4-inch-
thick slices (to yield about
2 cups); fronds reserved
for garnish

1 cup 1/8- to 1/4-inch-thick
half-moon slices red onion

Kosher salt and freshly
ground black pepper

1 large clove garlic, minced

1/4 cup orange juice, prefer-
ably fresh

4 Kalamata olives, pitted

and coarsely chopped

Scatter the arugula in a wide,

shallow serving bowl. Heat a

large (preferably 12-inch) skil-

let 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 fen-

nel and onion in an even layer.

Season with salt and pepper

and let the vegetables cook

undisturbed until they have be-

gun to brown, about 2 minutes.

Stir occasionally until the fennel

and onion are tender and deep

golden brown in places, about

another 5 minutes. If the vege-

tables seem to be cooking too

fast or the bottom of the pan is

starting to burn, lower the heat

to medium. (If using an electric

stovetop, take the pan off the

burner momentarily to let the

pan cool.) Clear a space in the

center of the pan and add the

remaining 1/2 Tbs. oil and then

the garlic. Let cook until the

garlic is fragrant, about 30 sec-

onds. Add the orange juice and

stir to combine with the veg-

etables. Pour the mixture over

the arugula and toss to combine

and to wilt the arugula. Season

to taste with salt and pepper,

sprinkle with the chopped olives

and chopped fennel fronds, and

serve immediately.