Arugula, Fennel And Orange Salad
This refreshing salad combines the crisp flavors of fennel and citrus with a tangy orange vinaigrette. Each bite offers a delightful mix of textures and a burst of zesty goodness. Perfect for a light and vibrant addition to any meal, this salad is sure to impress your guests with its fresh and invigorating taste. It's a colorful and healthy dish that will leave your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 1/4 cup fresh orange juice
- 2 Tbs. fresh lemon juice
- 2 tsp. grated orange zest
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. canola oil
- 2 tsp. Dijon mustard
- 1/2 tsp. dried tarragon
- 1 shallot, chopped
- Salt and freshly ground pepper, to taste
- 1 large fennel bulb
- 3 large navel oranges
- 4 cups arugula
Instructions
- To make the vinaigrette, in a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.
- Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out the core. Cut the bulb halves crosswise into slices 3/8 inch (1 cm) thick and then cut the slices into 1-inch (2.5-cm) lengths.
- Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges.
- Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices on top. Drizzle with the remaining vinaigrette and serve immediately. Serves 8 to 10.
- Adapted from Williams-Sonoma, <i>Thanksgiving Entertaining</i>, Lou Seibert Pappas, (Simon &amp; Schuster, 2005)
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