Arugula Salad with Fennel and Blood Oranges
This light and refreshing Arugula Salad with Fennel and Blood Oranges is perfect for a light meal or as a starter before the main course!
Servings: 6 servings
Ingredients
- 2 Tablespoons red wine vinegar
- sea salt and black pepper, to taste
- 6 Tablespoons olive oil
- 2 bulbs fennel, trimmed
- 4 ounces/cups arugula leaves
- 4 blood oranges, peeled and sliced crosswise into thin slices
- ½ cup toasted walnuts
Instructions
- Whisk the vinegar, salt, pepper, and olive oil together in a large bowl until smooth and almost creamy. Set aside.
- Cut the fennel bulbs in half lengthwise. Thinly slice each half crosswise with a sharp knife or mandoline to create very thin slices.
- Add the fennel slices to the bowl and toss with the vinaigrette. Add the arugula and toss to thoroughly coat.
- Peel and slice the oranges.
- Serve on a large platter or serving bowl with the orange slices and toasted walnuts scattered over the top.
Notes
- Serve this Arugula Salad with Fennel and Blood Oranges immediately. The vinaigrette will cause the arugula to wilt if left to sit for too long.
- Do not slice the fennel ahead of time, it will discolor if not tossed with the dressing.
- If you cannot find blood oranges, substitute navel oranges.
- I used this Mandoline/Vegetable Slicer {affiliate link} to slice the fennel. So far I still have all of my fingers!!
- Peel the oranges with a sharp knife to get a cleaner look.