Orange, Fennel & Rocket Salad Recipe

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.

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