Recipes

Arugula, Orange and Fennel Salad

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Nino Salvaggio
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Serves: 6

The pleasant sourness of fresh arugula, the sweetness of oranges, and the hint of licorice in fresh fennel are perfect partners for this classic vinaigrette. A good choice for a summer appetizer.

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Ingredients

  • 1 Fennel Bulb, shaved fine
  • 1 Red Onion, medium, sliced fine
  • 2 cups Orange Segments, fresh
  • 6 bunches Fresh Arugula, trimmed & torn
  • 3/4 cup Slivered Almonds, toasted
  • 1/2 cup Red Bell Pepper, julienned
  • 1/4 cup Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil
  • 1 Tbsp. Dijon Mustard
  • 1 tsp. Kosher Salt
  • 1 tsp. Light Brown Sugar
  • 1/2 tsp. Ground Black Pepper

Instructions

  1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely.
  2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper.
  3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture.
  4. Toss, chill and serve.

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