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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!
Prep Time
15
mins
Course:
Salad
Servings:
6
servings
Author:
Lisa Johnson
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.