Amy Riolo: Hi! I am Chef Amy Riolo. Today, we are making fennel, orange and arugula salad. The ingredients which you'll need are two fresh fennel bulbs, a bunch of fresh arugula, two oranges that have been cut into segments, two oranges for juice, one lemon which has been juiced, salt and pepper, and three tablespoons extra-virgin olive oil. So, let's begin. Here we have our fresh arugula. Arugula is sometimes also known as rocket and it's wonderful because it's full of anti-oxidants that has iron in it, and has a unique peppery test which is different from a lot of other lettuces. You can eat it cooked or raw. Today we're doing it in a salad. And then we have our oranges. These are oranges which I've already segmented so I'm just going to add them into our salad. And then we have our fennel. Fennel is sometimes as marketed as anise or anise or sweet anise, but it's basically all the same plant. It originates in the Mediterranean and it's something that's used from the Mediterranean all the way over to India nowadays. This part of the fennel is known as the bulb, this part is known as the stalks, and these are known as the fronds. You can only use the bulb to eat. This part can make a nice garnish, or you can use these rough stalks in making stalks and things like that. So let me show you how we'll go ahead and trim the fennel. And the first thing we're going to do is just cut off these stalks so we'll go just turn like this, and cut right through. And then you can just come and cut right around the core. You see this part right here. This is the core, and this is what we really don't want to eat. Sometimes they tell you to slice it this way and then dig the core out, but I prefer since I know I am not going to eat the core, to just go ahead and cut around it from the very beginning. In that way, I don't get it in my dish. Once you get down to this place, you can just cut the side off and that way you've eliminated the base and you've eliminated the core. And then you can take it and just very finely slice it this way. You can also use a mandolin and put your fennel on the mandolin and shave it this way and get very fine slices. That's very nice as well. And now what I'm going to do is just add my fennel to my salad. This is something that I've already sliced up, and then I'm going to start making my vinaigrette. And I'm going to do that by cutting my oranges, and we're going to use the juice of two oranges and the juice of one lemon for this, and that's all you needed. It doesn't even take any vinegar because we already have these beautiful flavors so why not just go ahead and use all of them in our salad. Since we have got the orange slices already in the salad finishing off with the orange juice, it really helps to make the flavor a little bit more pronounced. So, I'm just going to squeeze my oranges right through a strainer this way. You can also get a commercial orange strainer if you like, but I think this works just as well. So now I'm just adding the lemon juice. This helps to cut through the sweetness and give us a little bit more acidity to make it a little bit more like a traditional salad. And then I'm going to go ahead and add a little bit of pepper, and a little bit of salt, and then I'm going to very slowly whisk in my olive oil. Once you get the dressing of this really homogeneous kind of light consistency, it's exactly what you're look for. Everything is mixed together and it's a beautiful light golden color, and you can take it and just drizzle it over your salad. And then we'll just toss everything together. This is a great summer salad because it gives you the sweetness, and the crunch, and those different kinds of flavors that you really crave in the summer. So there we have our fennel, orange and arugula salad.