Orange vinaigrette brightens any mood, especially when added to crisp fennel, carrots and radishes. Chef Donna Dooher of Mildred’s Temple Kitchen in Toronto, perfected her Orange Vinaigrette for her Citrus Toss-Up Salad, otherwise known as the Fennel, Arugula and Orange Salad.

Serve as a side with her Caprese Quiche With Asiago and Best Buttermilk Biscuits on the side, and you’ve got the perfect brunch menu for any occasion.

How to crisp vegetables

Use a mandoline to achieve very thinly sliced red onion, fennel, carrot and radish.
Plunging and soaking vegetables in ice water helps to crisp and curl the vegetables

How to remove sharp flavour of red onion

Plunging and soaking sliced red onion in ice water removes any sharpness.

Fennel, Arugula and Orange Salad

Donna Dooher's recipe for a citrusy salad with slivered fennel and red onion, all tossed in an orange vinaigrette.

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Ingredients

Orange Vinaigrette (makes about 1 cup)

2 tbsp freshly squeezed orange juice
2 tbsp rice vinegar
2 tbsp white wine vinegar
¼ cup olive oil
¼ cup extra-virgin olive oil
½ tsp orange oil optional
½ tsp kosher salt

Salad

¼ cup red onion thinly sliced
1 small bulb fennel thinly sliced
1 carrot peeled into ribbons
⅓ cup adish thinly sliced r
1 orange peeled and cut into rounds
1 grapefruit peeled and cut into rounds
¼ cup pomegranate seeds
handful arugula leaves

Instructions

Orange Vinaigrette

In small bowl, whisk together orange juice, rice vinegar and white wine vinegar. Slowly drizzle in olive oil and extra-virgin olive oil, whisking until thickened and combined. Whisk in orange oil (if using) and salt.

Salad

Fill large bowl with ice water; soak red onion, fennel, carrot and radish until crisp and curly, 30 minutes. Drain just before serving.
To serve, arrange crisped vegetables on large serving platter with sliced orange and grapefruit. Sprinkle with pomegranate seeds and arugula; drizzle with orange vinaigrette.