Arugula, Satsuma, And Fennel Salad – a delicious recipe with satsuma, cider, extra-virgin olive oil, salt, freshly ground pepper, arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.
2
Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a saute pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
3
Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately.
297
kcal
Calories
30
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 satsuma or navel oranges, 1/4 cup cider, golden balsamic or white wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 teaspoon salt, or to taste, and more.
Yes, Arugula, Satsuma, And Fennel Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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