<< Back With a vegetable peeler cut strips of 2 oranges, leaving the pith behind. Cut these in thin strips, cook in boiling water a few minutes. Drain. Cut one fennel bulb in half lengthwise and slice across the bulb as thinly as possible. Use a food processor slicing disk or your handy Feemster slicer. Combine with oranges in a serving bowl and toss with 4 oz. arugula. Mix 2 tbls olive oil, 1 tbls balsamic vinegar, 1 small crushed garlic clove. Pour over salad, toss well and let stand for a few minutes. Sprinkle with black olives. Great with young fennel.