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.
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 and Arugula Salad with Marcona Almonds and Fennel
Serves: 4 to 6
- 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
- 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.
- 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.
- 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.
- 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: