Arugula-Fennel Salad with Oranges | The Chopping Block

CLASSES

Arugula-Fennel Salad with Oranges

The peppery bite of arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant winter salad.

man_icon

Yield: 4-6 servings as an appetizer

man_icon

Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

For the salad:

1 cup fresh parsley leaves
1/2 large or 1 small fennel bulb, layers peeled apart and each layer very thinly sliced
2 stalks celery, thinly sliced on the bias
2 cups arugula
2 oranges, segmented

For the vinaigrette:

1 small shallot, minced
1 teaspoon honey
2 tablespoons orange juice, freshly squeezed
1 tablespoon lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
Salt and pepper to taste

In a salad bowl, toss together the parsley leaves, fennel, celery, arugula and orange segments. Set aside while preparing the vinaigrette. Tip: Hold the oranges over a small bowl while segmenting to collect the juices. Use this for the vinaigrette.
To prepare the vinaigrette, whisk together the shallot, honey, orange juice and lemon juice in a bowl. Drizzle in the olive oil while whisking rapidly to create a temporary emulsion. Season with salt and pepper to taste.
Dress the salad with just enough of the vinaigrette to coat. Serve on salad plates topped with Sweet and Salty Pecans.