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.
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.
Notes
Make-Ahead Tip
- Orange vinaigrette makes about 1 cup and keeps for up to 5 days in the refrigerator.