Arugula Fennel Salad with Orange
- PREP 30min
- TOTAL 30min
In this salad, you’ll toss thinly shaved fennel with an orange vinaigrette. Let the fennel with the orange for 20 minutes so it softens a bit. Then, toss it with the arugula. You can slice the fennel by hand, but a mandoline slicer makes this quick and easy!
You Will Need
1 medium orange, zested and juiced
1 tablespoon apple cider vinegar
¼ cup extra-virgin olive oil (60ml)
1 medium fennel bulb
4 cups baby arugula
¼ cup crumbled feta cheese
Salt and fresh ground black pepper
Directions
1Make the vinaigrette: In a large salad bowl, whisk together the orange juice, orange zest, apple cider vinegar, olive oil, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning as needed.
2Prepare the fennel: Cut the stalks from the bulb and reserve about 2 tablespoons of the wispy green fronds. Discard or save the stalks for stock. Cut the bulb in half and slice as thinly as possible (a mandoline is helpful).
3Marinate the fennel: Add the sliced fennel to the bowl with the vinaigrette and toss. Let it sit for 20 minutes so the fennel softens slightly.
4Finish and serve: Add the arugula, feta, and reserved fennel fronds. Toss gently and serve.
Adam and Joanne's Tips
- Storing: This salad is best the day you make it, since the arugula will soften as it sits. If you know you’ll have leftovers, keep the marinated fennel and vinaigrette in the bowl and wait to add the arugula and feta until just before serving. The marinated fennel will keep well in the refrigerator for up to 3 days and actually gets more flavorful. The arugula and feta are best added fresh.
- The nutrition facts provided are estimates.