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Arugula, Fennel and Orange Salad

A refreshing, light salad.
Based on a recipe by Florence Fabricant found in The New York Times.
Prep Time20 minutes
Total Time20 minutes
Course: <= 30 Min to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Salad

  • 2 bunches arugula well rinsed and dried, about 5 -6 cups
  • 1 cup very thinly slivered fresh fennel bulb
  • 2 navel oranges sectioned

Dressing

  • 3 tablespoons fresh orange juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper

Instructions

Salad

  • Remove any heavy stems from arugula and place in salad bowl. Add fennel and orange segments and toss together.

Dressing

  • Whisk orange juice and mustard together. Whisk in oil. Season with pepper.
  • Just before serving, pour dressing over salad and toss.

Notes

Alternatively, greens can be tossed with dressing, divided among individual plates and decorated with sectioned orange slices.
If preparing in advance, toss with vinaigrette just before serving.