Farinata is a super simple pancake made of chickpea flour, and it serves as the blank canvas for this sunny Mediterranean salad, featuring sweet citrus and licorice-flavored fennel.
Allergen Note: Contains milk.
Preheat the oven to 450°F. Place a large cast-iron skillet or ovenproof sauté pan (10 to 12 inches) in the oven to warm.
In a small bowl, whisk together the chickpea flour, 4 tablespoons olive oil, 1½ cups water, and 1 teaspoon salt until smooth. Remove the hot skillet from the oven, add 1 tablespoon olive oil, and tip to coat. Pour in the batter. Return the pan to the oven and bake until golden brown and the center is set, 15 to 20 minutes. (It shouldn’t jiggle when you shake the pan.) Let the farinata cool for 5 minutes.
Meanwhile, trim the fennel and remove the tops. Cut the bulb in half lengthwise, remove the core, and thinly slice. Place the slices in a bowl, drizzle with 1 tablespoon red wine vinegar and 2 tablespoons olive oil, season with a pinch of salt, and turn to coat.
To prep the orange, cut off the top and bottom, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the orange into rounds. Peel, pit, and dice the avocado. Roughly chop the olives. Add the oranges, avocado, olives, and arugula to the bowl, and toss to combine.
Cut the farinata into wedges or squares, pile the salad on top, sprinkle with the crumbled feta, and serve.