Citrus-Fennel Salad Recipe

Name: Citrus-Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Prepare; 1 cup orange, peeled and sliced into rounds (2 oranges); 1 cup fennel bulb, thinly sliced; 1/4 cup radish, thinly sliced; 1/4 cup oil-cured black olive, pitted and slivered; 1/4 cup parmesan cheese, shaved; Combine for Vinaigrette; 2 tablespoons fresh orange juice; 2 tablespoons white wine vinegar; 1 tablespoon shallot, minced; 1 tablespoon olive oil; 1 teaspoon sugar; 1 teaspoon fennel seed, toasted and crushed; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; Gently Toss with; 4 cups arugula, cleaned and torn into bite-sized pieces

Servings: persons

Prepare
1 cup orange, peeled and sliced into rounds (2 oranges)
1 cup fennel bulb, thinly sliced
1/4 cup radish, thinly sliced
1/4 cup oil-cured black olive, pitted and slivered
1/4 cup parmesan cheese, shaved
Combine for Vinaigrette
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Gently Toss with
4 cups arugula, cleaned and torn into bite-sized pieces

1
["To peel oranges, cut off top and bottom, just to the pulp.", "Cut away peel and pith, following curve of the fruit.", "Cut orange into thin rounds.", "Thinly slice the fennel using a knife or a mandoline.", "Trim the stems and roots from radishes, and thinly slice.", "Set aside.", "Use an olive pitter to pit olives, or ""crush"" them with the side of a chef's knife and remove the pit.", "Slice olives into very small slivers.", "Toast fennel seeds.", "Then, with mortar and pestle, crush seeds until fragrant.", "Whisk them into remaining vinaigrette ingredients.", "In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.", "Use your hands- it's gentler on the greens and coats them evenly.", "To assemble the salad, first lay down 3-4 orange rounds.", "Mound some salad mixture on top.", "Garnish with olives and shaved Parmesan."]

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Prepare, 1 cup orange, peeled and sliced into rounds (2 oranges), 1 cup fennel bulb, thinly sliced, 1/4 cup radish, thinly sliced, and more.

Yes, Citrus-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.

Citrus-Fennel Salad

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