Arugula, Fennel and Orange Salad
With dried Cranberries & Slivered almonds
topped with Orange Vinagrette
My favorite Spring Salad !
For the Orange vinaigrette:
- 1/4 cup fresh orange juice( juice of 1 orange)
- 2 Tbs. fresh lemon juice
- 2 tsp. grated orange zest
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. fennel fronds (chopped fine)
- Salt and freshly ground pepper, to taste
For the Salad:
- 1 large fennel bulb
- 3 large oranges
- 4 cups arugula
- 1/4 cup dried cranberries
- 1/3 cup slivered/shaved almonds
Prep : Cut off the stems and feathery fronds of the fennel bulb. Save the fennel fronds. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch lengths. Wash fennel bulb along with the Arugula and spin dry.
Wash all the oranges. Using a pairing knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips. Then thinly slice the orange to create full moons , 1/2 moons or if you prefer you can also cut out segments of the orange.
To make the vinaigrette: in a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, and chopped fennel fronds . Season with salt and pepper. Set aside.
Prepare salad : Place Arugula in a nice large salad bowl for serving. Lay on top the moon shaped orange slices, sprinkle over with the sliced fennel , dried cranberries and the slivered almonds.
Drizzle the Orange Vinaigrette over entire salad & serve !