Arugula, Fennel and Orange Salad

Arugula, Fennel and Orange Salad

Arugula, Fennel and Orange Salad is rated 4.9 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 10
The bright flavors of peppery 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. Combine all the elements just before serving.

Ingredients:

For the citrus vinaigrette:

  • 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

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 any tough core parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch 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 thickly 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 in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and serve immediately. Serves 8 to 10.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).
Rated 5 out of 5 by from My special occasion go-to salad This salad is consistently a hit when I'm entertaining, even with people who think they don't like fennel. It's so elegant and refreshing. Perfect year-round. The dressing is amazing - just the right mix of sweetness and zing. I agree with other commenters that it could benefit from some toasted nuts just for some added texture. Love this!
Date published: 2017-01-08
Rated 5 out of 5 by from No fail salad! Cara cara oranges were at the store, so I used those instead of navel. Incredible, especially the dressing. I may add a full teaspoon of dried tarragon next time. This salad is really perfect as is, but could as be great with avocado or feta. Will make again for sure!
Date published: 2016-01-04
Rated 5 out of 5 by from Beautiful Delicate Salad I really loved this salad! I brought it to a Christmas Eve dinner and it was completely finished. The only change I would add for next time is to add some toasted Hazelnuts. Also, I would use a mandolin to slice the fennel very thin.
Date published: 2015-12-28
Rated 4 out of 5 by from I added kalamata olives I love this salad. I add halved, pitted kalamata olives to the salad as well. They add a touch of color and a nice salty flavor.
Date published: 2014-08-07
Rated 5 out of 5 by from Great way to start a meal I served this salad as a first course; everyone loved it! The combination of flavors is light, fresh and delicious. I would definitely make this again.
Date published: 2014-01-05
Rated 5 out of 5 by from Refreshing This was very simple to make and went well as a side to the chicken provencial. I will make this again - especially the dressing.
Date published: 2013-11-18
Rated 5 out of 5 by from So refreshing This salad is quick and easy. I have never used fennel before and was not sure if in spring the smaller kind I was finding in the stores would be what they should taste like but the flavors in the whole salad come together and are so refreshing and light. I used about 3 smaller fennels. My husband can eat the entire bowl full in one sitting and drinks any remaining dressing. Very good.
Date published: 2013-03-18
Rated 5 out of 5 by from easy, delicious and different simple and quick to make and, with the addition of some edamame and pine nuts (with a side of quinoa), a great vegan main course. The dressing looked a little sweet so I omitted the orange rind and lemon juice and added 2 T champagne vinegar. Delicious!
Date published: 2013-03-11
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