Fennel, Arugula and Blood Orange Salad with Winter Citrus Vinaigrette
SERVES: 4-6 as a large side salad or 6-8 as a starter salad
Every year at Christmas, this salad finds its way to my table (although it just as easily transitions to a spring menu). Amid the indulgence of the season, it offers a welcome brightness — both in flavor and appearance. Jewel-toned slices of blood orange and Cara Cara or navel oranges create a stunning mosaic against a backdrop of crisp shaved fennel and peppery arugula. Finished with delicate curls of Parmesan and a simple, citrus forward vinaigrette, it’s as vibrant on the palate as it is on the plate.
The flavors strike the perfect balance: the natural sweetness of the oranges plays against the fennel’s gentle anise notes, while the arugula adds a touch of peppery bitterness to keep everything in check. A dressing of extra virgin olive oil, lemon and fresh blood orange juice ties it all together with a bright, elegant finish. Light enough to pair beautifully with fish yet refreshing against the richness of roasted meats, this salad is a staple on my holiday menu but it’s just as fitting any time citrus is at its peak.
INGREDIENTS
For the dressing
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed blood orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 cup extra virgin olive oil
For the salad
5 oz (approximately 8 cups) baby arugula; washed
1 large fennel bulb; cleaned, cored and thinly sliced, plus some fennel fronds reserved
2 blood oranges; peeled and sliced into 1/4 inch thick medallions
1 Cara Cara or navel oranges; peeled and sliced into 1/4 inch thick medallions
1/4 purple onion (approximately 1/4 cup); thinly sliced
Parmigiano-Reggiano; shaved into curls (see notes)
Lemon zest
Orange Zest
Freshly cracked black pepper
Fennel fronds
METHOD
For the dressing
In a small bowl combine citrus juices, salt and pepper. In a slow steady steam whisk in olive oil until fully emulsified. Season to taste with additional salt and pepper.
For the salad
In a large bowl combine half the fennel and purple onion with the arugula and 3-4 tablespoons of vinaigrette and toss.
Transfer to a serving dish and sprinkle with remaining fennel and purple onion. Arrange citrus medallions on top
Sprinkle with fresh citrus zests, freshly cracked black pepper, fennel fronds and parmesan curls.
Drizzle with additional vinaigrette and serve.
Buon Appetito!
NOTES
When blood oranges are not available, feel free to substitute in other orange varietals.
For best flavor use freshly squeezed lemon and orange juices.
For best results, use a vegetable peeler or cheese plane to create long, delicate curls from a high-quality wedge of Parmigiano-Reggiano.
Use a mandoline to shave the fennel and purple onion for delicately thin slices
I like to cut the fennel bulb in half and shave it horizontally as it results in lovely flower-like pieces.
SHOP THE STORY
