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Arugula Salad with Fennel, Blood Oranges, and Olive Vinaigrette Recipe


Blood Orange

Citrus fruits bring a welcome brightness and freshness to our midwinter diets. Moreover, there are many benefits to eating fresh citruses. One orange contains about 50 milligrams of vitamin C (or 2/3 of our daily needs) and has high levels of antioxidants, which help slow the aging process and protect against serious illnesses such as heart disease, stroke, and cancer, to name a few. Citrus fruits are also a great source of fiber and they are low in calories.

I venture to incorporate citruses in many of my recipes, whether sweet or savory. Let this world of exotic flavors enliven your winter world right when you need it the most.


*Note: If you do not have a mandoline, you can use a vegetable hand-peeler. Cut the fennel bulb into quarters and shave the bulb starting right across the top and working your way down.


For the dressing

  • 1 small shallot, chopped finely
  • 1 tablespoon aged balsamic vinegar
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh orange juice
  • 2 tablespoons finely chopped kalamata olives
  • 1/4 teaspoon fennel seeds, crushed in a mortar
  • 1/8 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 4 tablespoons extra-virgin olive oil

For the salad

  • 1 small bulb fennel, trimmed and halved, greens reserved and chopped
  • 2 large handfuls baby arugula
  • 1 blood orange, peeled, halved, and cut crosswise into ¼-inch-thick slices
  • 1 clementine, peeled, halved, and cut crosswise into ¼-inch-thick slices
  • Shaved Parmesan, for garnish
  • 2 tablespoons finely chopped fennel greens, for garnish
  • Freshly ground pepper, to taste


For the dressing

Place all of the ingredients in a small bowl and whisk until well blended. Set aside.

For the salad

Using a mandoline, cut the fennel into paper-thin slices.* Set aside in a bowl. In another large bowl gently mix the arugula with the fennel. Divide equally in the center of 4 large plates.

Top each salad with a few orange and clementine slices. Drizzle with the vinaigrette. Garnish with some Parmesan shavings and chopped fennel greens. Season with freshly ground pepper, to taste, and serve immediately.