Fennel and Orange Salad with Arugula
This refreshing salad combines the crisp essence of fennel with the sweet tang of fresh oranges and the peppery bite of arugula, promising a vibrant taste of Mediterranean sunshine. It celebrates simple yet sophisticated flavors, perfect for light meals or elegant gatherings.
Equipment
- Knife
- Cutting board
- large bowl
- Whisk
Ingredients
Salad:
- 1 bulb fennel thinly sliced
- 2 large oranges peeled and segmented
- 4 cups arugula fresh
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh squeezed lemon juice
- 1 tsp honey
- 1 pinch salt to taste
- 1 pinch pepper to taste
Optional Garnish:
- ¼ cup toasted almonds sliced
Instructions
- Wash and pat dry the fennel bulb, then slice it thinly using a sharp knife. You should aim for slices that are slightly translucent for tenderness.
- Prepare the oranges by peeling them and removing as much of the white pith as possible. Segment the oranges by cutting between the membranes, and collect the segments in a bowl.
- In a large bowl, combine the sliced fennel, orange segments, and fresh arugula. Toss gently to avoid bruising the greens.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey. Season with salt and pepper to taste.
- Pour the dressing over the salad, and toss again lightly to ensure everything is evenly coated.
- For a finishing touch, sprinkle the salad with sliced toasted almonds if desired.
Notes
- For an extra burst of flavor, consider adding a sprinkle of crumbled goat cheese or feta.
- If fennel isn't in season, celery can act as a crunchy substitute, though the flavor profile will change slightly.
Nutrition
Calories: 244kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 46mgPotassium: 557mgFiber: 5gSugar: 13gVitamin A: 761IUVitamin C: 62mgCalcium: 122mgIron: 1mg
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