Arugula, Fennel and Orange Salad
The peppery bite of arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant winter salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate, then combine all the elements just before serving.
Ingredients:
For the citrus vinaigrette:
- 1/4 cup (2 fl oz./60 ml) 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
- Kosher salt and freshly ground pepper
- 1 large fennel bulb
- 3 large blood oranges, navel oranges or a combination
- 4 cups (6 oz./185 g) arugula
Directions:
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, Thanksgiving Entertaining, Lou Seibert Pappas, (Simon & Schuster, 2005)
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