Arugula, Orange & Fennel Salad with Orange Balsamic Vinaigrette

This delicious salad was one of the yummy salads served to us at The Sanctuary in Costa Rica. Their Gaia Gourmet cookbook has this recipe and some awesome decadent, vegetarian and vegan recipes. Serves 6.

INGREDIENTS

  • 3 fennel bulbs

  • 2 juicy oranges, shaved on mandolin with skin on

  • 6 cups arugula, cut into large pieces

  • 1 Tablespoon fennel fronds

  • Orange Balsamic Vinaigrette (below)

PROCEDURE

  1. Shave fennel bulbs on a mandolin at the thinnest setting

  2. Rinse oranges, slice on the mandolin, then with a sharp knife, cut away most of the peel, leaving some for color and vitamins. Remove seeds and cut orange rounds in half. Each salad should have 4 fine ½ slices.

  3. In a large bowl, mix fennel and arugula.

  4. To serve, place 1 cup arugula mixture on a salad plate. Drizzle 1½ Tablespoons of dressing around the plate, then garnish with orange slices and a pinch of fennel fronds. 

Orange Balsamic Vinaigrette:

  • 1 Tablespoon + 1 teaspoon honey

  • 2 Tablespoons freshly squeezed orange juice

  • 1 teaspoon salt

  • ¾ teaspoon freshly ground black pepper

  • ½ teaspoon finely minced garlic

  • ¼ cup balsamic vinegar

  • ¾ teaspoon orange zest

  • ¾ cup extra-virgin olive oil

In a blender, blend all ingredients except oil on low until smooth. Turn up speed to 4-5 and slowly drizzle in oil. Blend until creamy, increasing speed as necessary.

RecipesSusan JohnsonComment