Arugula Salad With Fennel, Blood Oranges, And Olive Vinaigrette Recipe

4 from 1 ratings

Citrus fruits bring a welcome brightness and freshness to our midwinter diets. Moreover, there are many benefits to eating fresh citruses. One orange contains about 50 milligrams of vitamin C (or 2/3 of our daily needs) and has high levels of antioxidants, which help slow the aging process and protect against serious illnesses such as heart disease, stroke, and cancer, to name a few. Citrus fruits are also a great source of fiber and they are low in calories. I venture to incorporate citruses in many of my recipes, whether sweet or savory. Let this world of exotic flavors enliven your winter world right when you need it the most.

Servings

servings

Ingredients

1 small shallot, chopped finely
1 tablespoon aged balsamic vinegar
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh orange juice
2 tablespoon finely chopped kalamata olives
1/4 teaspoon fennel seeds, crushed in a mortar
1/8 teaspoon sea salt
freshly ground pepper, to taste
4 tablespoon extra-virgin olive oil
1 small bulb fennel, trimmed and halved, greens reserved and chopped
2 large handfuls baby arugula
1 blood orange, peeled, halved, and cut crosswise into ¼-inch-thick slices
1 clementine, peeled, halved, and cut crosswise into ¼-inch-thick slices
shaved parmesan, for garnish
2 tablespoon finely chopped fennel greens, for garnish
freshly ground pepper, to taste

Directions

Place all of the ingredients in a small bowl and whisk until well blended. Set aside.
Using a mandoline, cut the fennel into paper-thin slices.* Set aside in a bowl. In another large bowl gently mix the arugula with the fennel. Divide equally in the center of 4 large plates.
Top each salad with a few orange and clementine slices. Drizzle with the vinaigrette. Garnish with some Parmesan shavings and chopped fennel greens. Season with freshly ground pepper, to taste, and serve immediately.