Shaved Fennel and Orange Salad
This shaved fennel and citrus salad is the perfect way to begin the slowdown. The salad feels luxurious and rich with feta and olives, punctuated by bright bits of satsumas, blood oranges, and even grapefruit.
Equipment
- 1 Mandoline Slicer or box grater
- 1 mixing bowl large
- 1 Salad Dressing Shaker or a small bowl
Ingredients
- 1 Fennel Bulb shaved as thin as you can
- 2 Oranges cut into segments supremes - see notes
- 2 handfuls Arugula
- 1 - 2 tbsp Olive Oil
- 1 tbsp Orange Juice
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Shave the fennel bulb as thinly as possible. If you own a mandolin, now would be the perfect time to use it. After you cut the citrus ‘supremes’ (see notes below), squeeze any remaining citrus fruit to get all the juice out. Usually, this is the perfect amount for your salad. In a large bowl, toss the fennel, oranges, and arugula.
- In a container, combine the oil and juice. Cover and shake until well mixed, about 15 seconds. Pour over salad and toss well. Adjust seasoning to your tastes.
Customize your Salad
- add a sweetener: Who doesn’t like a touch of sweetness? Add a teaspoon or 2 of with honey or pure Vermont maple syrup to the dressing.
- add cheese: Try serving with a ball of burrata on top for added creaminess, or maybe shaved Parmesan, crumbles of feta, or whatever other cheeses you love.
- add nuts: Nuts are a great way to add more crunch to the salad. Try using pistachios, toasted almond slices, walnuts, or sunflower seeds.
Notes
Supremes: Supremes is the overly fancy word for a peeled orange segment. The only difference between an orange peeled by hand, then broken into segments, and making supremes is that you use a knife to cut away all the white parts (pith).
Tried this recipe?Let us know how it was!