Editors' Pick
Citrus-Fennel Salad
photo by DeliciousAsItLooks
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Prepare
- 1 cup orange, peeled and sliced into rounds (2 oranges)
- 1 cup fennel bulb, thinly sliced
- 1⁄4 cup radish, thinly sliced
- 1⁄4 cup oil-cured black olive, pitted and slivered
- 1⁄4 cup parmesan cheese, shaved
-
Combine for Vinaigrette
- 2 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon shallot, minced
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon fennel seed, toasted and crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
-
Gently Toss with
- 4 cups arugula, cleaned and torn into bite-sized pieces
directions
- To peel oranges, cut off top and bottom, just to the pulp.
- Cut away peel and pith, following curve of the fruit.
- Cut orange into thin rounds.
- Thinly slice the fennel using a knife or a mandoline.
- Trim the stems and roots from radishes, and thinly slice.
- Set aside.
- Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
- Slice olives into very small slivers.
- Toast fennel seeds.
- Then, with mortar and pestle, crush seeds until fragrant.
- Whisk them into remaining vinaigrette ingredients.
- In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
- Use your hands— it’s gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 3–4 orange rounds.
- Mound some salad mixture on top.
- Garnish with olives and shaved Parmesan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Forgot the parmesan and it was still wonderful. The vinaigrette was light and not overpowering. The oranges we happened to pick up were really sweet. Used apple cider vinegar instead of white wine and that was fine. Didn't have time to toast the fennel seeds. Made it for some friends needing a pick-me-up and this really helped.
see 2 more reviews
Tweaks
-
Forgot the parmesan and it was still wonderful. The vinaigrette was light and not overpowering. The oranges we happened to pick up were really sweet. Used apple cider vinegar instead of white wine and that was fine. Didn't have time to toast the fennel seeds. Made it for some friends needing a pick-me-up and this really helped.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.