Fennel Orange Salad
This citrusy fennel orange salad is quick and easy to prepare and offers wonderful flavors like fresh orange, arugula and fennel, along with a tangy, refreshing salad dressing.
Servings: 4
Equipment
- Citrus Zester or Mandoline
Ingredients
For the Vinaigrette:
- ¼ Cup olive oil extra-virgin
- 1 Teaspoon orange zest
- 3 Tablespoons orange juice fresh
- 1 ½ Tablespoons white wine vinegar
- 2 Cloves garlic finely minced
- 1 shallot small, peeled and finely minced
- 1 Teaspoon salt plus more to taste
- ½ Teaspoon black pepper freshly cracked, plus more to taste
- 3 Teaspoons honey
For the Salad:
- 5 Ounces arugula
- 1 fennel bulb medium, shaved or thinly sliced
- 2 navel oranges sliced
- 2 blood oranges sliced
- 8 Ounces burrata cheese
- ¼ Cup basil fresh, thinly sliced
Instructions
Make the Vinaigrette:
- Whisk olive oil, orange zest, orange juice, vinegar, garlic, shallots, salt, pepper, and honey in a small bowl until combined.
- Taste and adjust the seasoning as needed. Add more honey for sweetness, and season with salt and pepper to your liking.
Assemble the Salad:
- In a large bowl, toss the arugula with half of the dressing. Gently toss until lightly coated. Place arugula on a large serving platter.
- Arrange fennel, orange slices, burrata, and basil over the top. Sprinkle with cracked black pepper and more salt if desired.
- Drizzle the dressing over the oranges and burrata and serve immediately.
Notes
Keep it fresh: Assemble the salad just before serving to keep the arugula crisp and burrata creamy.
Prep ahead: Slice the fennel and oranges ahead of time and store separately in the refrigerator until ready to assemble. You can also make the vinaigrette ahead.
Thinly slice the fennel: Use a mandoline slicer to shave the fennel paper thin. If you don’t have a mandoline, you can thinly slice the fennel bulb with a sharp knife.
Prep ahead: Slice the fennel and oranges ahead of time and store separately in the refrigerator until ready to assemble. You can also make the vinaigrette ahead.
Thinly slice the fennel: Use a mandoline slicer to shave the fennel paper thin. If you don’t have a mandoline, you can thinly slice the fennel bulb with a sharp knife.
Nutrition
Calories: 356kcal | Carbohydrates: 23g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 624mg | Potassium: 567mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1612IU | Vitamin C: 66mg | Calcium: 431mg | Iron: 1mg
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