Thursday, August 4, 2011

Fennel Orange Arugula Salad

Now that we’re in the dog days of summer, most weeknight meals are low on stovetop cooking, and are mainly a light, cool salad accompanied by whole-wheat pita and sweet tea or limeade. I let the produce at the farmer’s market inspire the salad of the day, and try to keep the prep-work to a minimum by using, large pieces of fruit and roughly sliced vegetables.

In this colourful salad, sweet, mandarin orange segments, and peppery arugula balance the licoricey scent of crunchy, raw fennel.


2 tbsp freshly squeezed Orange Juice
4 tbsp extra virgin Olive Oil
1/8 tsp freshly ground Black Pepper
Pinch of Salt

1 large Fennel bulb, trimmed, cored and cut into half-moon slices
3 cups Arugula
3 Shallots, finely sliced
3 Mandarin Oranges, with segments removed and peeled
¼ cup slivered Almonds, lightly toasted
  1. Whisk together all the ingredients for the dressing and set aside.
  2. Combine fennel, arugula and shallots in a large bowl. Add dressing and toss well. 
  3. Add orange segments and almonds and toss gently, making sure not to break the orange segments. Serve immediately.

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