Saturday, January 11, 2014
Arugula, Fennel and Orange Salad
The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving. INGREDIENTS 1/4 cup fresh-squeezed orange juice 2 tablespoons fresh lemon juice 2 teaspoons grated orange zest 2 tablespoons extra virgin olive oil 2 tablespoons canola oil 2 teaspoons Dijon mustard 1/2 teaspoon dried tarragon 1 shallot, chopped Salt and freshly ground pepper to taste 1 large fennel bulb 3 large local oranges 4 cups arugula DIRECTIONS To make vinaigrette, in small bowl, whisk together the orange juice, lemon juice, orange zest, mustard, tarragon and shallot. Continue to rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8-inch thick and then cut the slices into 1-inch lengths. Working with one orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges. Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves eight.