Name: Arugula, Fennel, and Orange Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon honey; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ cup olive oil; 1 bunch arugula; 2 fruit, (2-5/8" dia, sphere)s orange, peeled and segmented; 1 bulb fennel bulb, thinly sliced; 2 tablespoons sliced black olives

I grew up eating fennel, but I've noticed it's not very common in the US. For all  the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Arugula, Fennel, and Orange Salad

honey

lemon juice

salt

black pepper

olive oil

arugula

fruit, (2-5/8" dia, sphere)s orange, peeled and segmented

fennel bulb,

black olives

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.


Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.


Love this!  I eliminated the olives and used dole canned mandarin oranges instead of the fresh ones.  I also added some balsamic vinegar and a little juice from the canned oranges to the dressing... it was delicious.

I also grew up eating this type of salad minus the arugula. I will try it with the arugula.....an elegant addition I'm sure. Try adding chili flakes and squeeze an orange into the dressing as well. This reminds me of Sicily.

What a delicious salad. Thanks for sharing! I have used fennel in a creamy potato soup recipe that I have and we love that one so decided to branch out with another fennel recipe. I made this salad last night when we had friends over. We paired the salad with To Die For Fettuccine Alfredo (also on this site) and they worked perfectly together - one rich and very creamy the other crunchy and sharp-sweet. I doubled the dressing recipe just to be sure I'd have enough. (I can always use up leftover dressing on other salads/steamed veggies.) I probably ended up adding a bit more lemon juice than the recipe calls for - just a matter of personal taste. I was worried the honey sweetness would be too much but not at all: it really works with the stronger arugula and fennel flavors. I used seedless clementine wedges instead of oranges just b/c that's what we had at the house. All-in-all a 5-star recipe. Tastes great looks so bright and colorful and it's an ideal way to break away from boring lettuce salads!

Made it for the first time. Never had fennel before didn't even know what it looked like. LOVED IT!

I would have used canned mandarin oranges. The Navel oranges I used were not the flavor I wanted and I could not make the dressing work but I used unfair trade olive oil so... Advisory: when cutting a fennel bulb remove a wedge-shaped section of the core. If you don't the result is an octopus "head" and "tentacles" protruding from it.

I decided I had to make a salad with fennel for some friends. I don't know; I just felt like using fennel. I found this recipe. I had never used fennel before nor arugula....and black olives with oranges? Well it works! The salad was delicious everybody loved it and I had no leftovers! Suggestioin: cut the fennel bulb into small-to-medium pieces.

I prepared this dish for the 4th of July. I used my garden grown arugula which made it extra special. I also substituted canned manderin oranges for fresh and added balsamic to the dressing. A great dressing to the best tasting greens ever.

Fantastic combo of flavors! I could not have gotten my husband to eat Arugula in the past. He had seconds of this. My new favorite salad.

Pretty salad easy to make nice flavor and texture blend.

Arugula, Fennel, and Orange Salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Cost: $4.46 /serving

Author : Ms.P.

Ingredients

Instructions

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