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Refreshing arugula salad with flavorful fennel and sweet navel orange accompanied by a delightful champagne vinegar dressing.
Arugula Salad with Fennel and Navel Orange
INGREDIENTS
- 3 Tbsp roasted walnuts
- 1-2 navel oranges
- ½ fennel bulb
- 1 Tbsp fennel fronds (optional)
- 1.5 oz arugula
Dressing
- ½ Tbsp juice from the navel orange
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp champagne vinegar
- ¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
INSTRUCTIONS
- Gather all the ingredients.
- Heat a frying pan over medium-high heat and toast the walnuts, stirring frequently, until they smell fragrant. Transfer the walnuts to a plate and set aside.
- In a small bowl, squeeze ½ Tbsp of navel orange juice and set aside. Peel the navel oranges and cut the orange in half crosswise and slice into ½” thick half-moon slices.
- To make the dressing, whisk together ½ Tbsp navel orange juice (from the previous step), 1 Tbsp extra virgin olive oil, and 1 Tbsp champagne vinegar. Season with salt and pepper to taste. Set aside.
- Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Save some fronds for garnish. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the fennel bulb crosswise into thin slices.
- Add the arugula and fennel in a large bowl and add the dressing. Toss gently to coat thoroughly. Arrange the salad on a plate and arrange the orange slices. Sprinkle walnuts and fennel fronds. Serve immediately.
NUTRITION
Calories: 221 kcal · Carbohydrates: 16 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 2 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 6 g · Sodium: 178 mg · Potassium: 516 mg · Fiber: 5 g · Sugar: 7 g · Vitamin A: 768 IU · Vitamin C: 54 mg · Calcium: 109 mg · Iron: 1 mg
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