Spicy arugula paired with thinly-sliced fennel and juicy orange segments makes for a light and delicately-flavored salad perfect for our transition into late spring. For a more robust dressing, I suggest replacing 1 tablespoon of citrus juice with equal parts apple cider vinegar.
Arugula, Orange, and Fennel Salad
with a Citrus Vinaigrette
Makes about 2 servings
Ingredients:
1 bunch arugula, washed and trimmed (about 6 cups)
1/2 small bulb of fennel, thinly-sliced (about 1/2 cup)
2 oranges, for juice (2 tbsp), zest (1/2 tsp, grated), and orange segments
1 tbsp honey
1/2 lemon, juiced (about 1 tbsp)
2 tbsp extra-virgin olive oil
1 tsp fresh mint, finely-chopped (optional)
salt to taste
shaved Parmesan cheese (optional)
Directions:
To make the dressing, whisk together the orange juice and zest, honey, lemon juice, oil, mint (if using), and salt until well incorporated.
Place arugula in a large bowl, followed by the orange segments and fennel pieces. Drizzle with dressing and toss. Sprinkle with cheese, if using. Serve immediately.
Rebekah
Image by Rebekah Carter (2012).
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