Braised Fennel and Arugula


Fennel is the most underrated vegetable. It tastes amazing raw and cooked, and does wonders for the digestion – or so every Italian will tell you.



3 Fennel Bulbs

1 1/2 Cups of White Wine

2 Ounces of Olive Oil

2 Ounces of Lemon Juice

1/4 Cup of Sliced Cerignola Olives

3 Cups of Baby Arugula

Braising is a method of cooking that uses both wet and dry heat. Meaning that for this recipe, I pan sear the fennel to get a nice brown crust, and then simmer it in the white wine until it is soft and tender.


To prepare the fennel, first cut off the top stalks. Slice the bulbs into about half-inch thick disks and discard the hard center parts. Break the disks apart into its natural segments.


Over high heat, sautee fennel with a little bit of olive oil for about four minutes or until the edges are browned.


While the fennel browns, prepare the liquids. Combine lemon juice, olive oil and white wine.


I’m a firm believer in cooking with wine that you like to drink, but that doesn’t mean it has to be expensive. I found this bottle of Pinot Grigio at my local market – it’s dry and crisp and was under $7.


Also slice the olives in quarters and remove the pits.


Add the liquid and olives to the pan and reduce heat to low. Simmer for 10-12 minutes until the fennel is tender.


Immediately toss with 3 cups of baby arugula and serve – no need for dressing!


I paired this wonderful salad with a panko-crusted halibut fillet. Please enjoy!

Also check out this Roasted Fennel and Citrus Salad- I can’t wait to try it out! :

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