Citrus Fennel Salad (Orange & Shaved Fennel with Arugula)
Fennel is shaved thin to highlight its anise-scented crunch, then paired with segmented orange for juicy acidity. Arugula contributes a peppery bite that offsets the citrus sweetness, and sliced almonds add a toasted crunch. The dressing stays minimal - olive oil and white wine vinegar - letting the raw ingredients speak clearly. This Italian-style salad works particularly well before rich meat or fish courses, as the citrus and fennel combination stimulates the palate.
Adjust Servings
Instructions
- 1
Slice fennel very thinly and soak briefly in cold water.
- 2
Supreme the oranges by removing peel and membranes.
- 3
Wash and dry arugula.
- 4
Whisk olive oil and vinegar into dressing.
- 5
Toss fennel, orange, and arugula, then top with almonds.
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