Yields: 4 servings
Prep Time: 15 minutes
Ingredients:
Salad:
- 1 large fennel bulb
- 2 large oranges
- 4 ounces (about 4 packed cups) rocket (arugula)
- 1/4 cup shaved Parmesan cheese
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Large bowl
- Small bowl or jar
- Sharp knife
- Citrus juicer (optional)
Instructions:
Prep the Fennel:
- Cut off the stalks and any fronds from the fennel bulb. Reserve some fronds for garnish, if desired.
- Cut the bulb in half lengthwise, and then slice it as thinly as possible (using a mandoline slicer works great, if you have one).
- Place the sliced fennel in a bowl of ice water to keep it crisp.
Prep the Oranges:
- Using a sharp knife, slice the top and bottom off each orange.
- Stand the orange upright on a cutting board. Following the curve of the orange, carefully slice away the peel and pith (the white part), exposing the flesh of the orange.
- Holding the orange over a bowl to catch juices, cut out the segments by slicing along the membranes.
Make the Dressing:
- If you have a small jar with a lid, add all the dressing ingredients and shake vigorously to combine.
- Otherwise, whisk the dressing ingredients together in a small bowl.
Assemble the Salad:
- Drain the fennel and pat dry with paper towels.
- In a large salad bowl, combine the fennel, oranges, rocket, and shaved Parmesan.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
Serve:
- Garnish with reserved fennel fronds, if desired. Serve immediately for the best flavor and texture.
Tips:
- Variations: Add toasted nuts (walnuts, almonds, or pine nuts) or pomegranate seeds for extra crunch and flavor.
- Sweetness: If your oranges are on the tart side, adjust the honey in the dressing to taste.
- Make-ahead: You can prep the fennel and oranges ahead of time and store them separately in the fridge. Assemble the salad just before serving.
