Citrus and Arugula Salad with Fennel and Marcona Almonds

 Citrus Arugula Salad with Fennel and Marcona Almonds

This post was originally shared in December 2013. Pictures and text have been updated. 

I prepared this citrus and arugula salad last week I taught a CSA cooking class at City Roots farm on how to cook with fennel. I really think it's one of the most underutilized vegetables. I actually hate the taste of licorice, but I love the faint anise flavor of fennel. It's adds this fresh crispness to this salad, which is perfect paired with juicy citrus.  

I love to use a mix of different citrus in this salad. I used Cara Cara oranges, blood oranges, and navel oranges. You could also use grapefruit too. 

 Citrus Arugula Salad with Fennel and Marcona Almonds

While I ate this salad paired with a bunch of random leftovers and things from the fridge, if I were to plan a meal that actually made sense together, I would have it with roasted salmon or cod (mmm...maybe prosciutto wrapped cod), or throw some grilled shrimp on top. You could also do a soup and salad kinda thing too! I would try it with this simple white bean soup

 Citrus Arugula Salad with Fennel and Marcona Almonds

Citrus and Arugula Salad with Marcona Almonds and Fennel

Serves: 4 to 6

Ingredients

  • ¼ cup extra virgin olive oil
  • ¼ teaspoon fennel seed, lightly crushed
  • Zest from 1 orange
  • 4 mixed oranges
  • 1 medium bulb of fennel, halved and very thinly sliced
  • ½ cup red onion, halved and thinly sliced
  • 8 cups arugula
  • 1/3 cup marcona almonds
  • 8 kalamata olives, chopped
  • ¼ cup sherry vinegar

Instructions

  1. In a small skillet, whisk together the olive oil, fennel seed and orange zest. Warm on medium heat until fragrant, about 60-90 seconds. Set aside.
  2. Cut the top and bottom off each orange so you have a flat surface for cutting. Using a sharp paring knife, cut down the curved side of each orange to remove the peel, while leaving as much of the pulp intact. Cut each orange into 1/2-inch rounds.
  3. Place the arugula in a large bowl. Add the fennel and red onion, toss to combine. Divide the salad among the plates. Top with sliced orange. Sprinkle with almonds and olives.
  4. Whisk together the flavored oil and sherry vinegar. Season with salt and pepper. Drizzle over the salad and top with another crack of black pepper. 

More simple seasonal salads:

 Cherry Arugula Salad with Crispy Prosciutto 

Cherry Arugula Salad with Crispy Prosciutto 

 Avocado Salad with Carrot Ginger Dressing

Avocado Salad with Carrot Ginger Dressing

 Chopped Heirloom Tomato Caprese

Chopped Heirloom Tomato Caprese

 Citrus Arugula Salad with Fennel and Marcona Almonds