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    You are in: Home / Recipes / Citrus-Fennel Salad Recipe
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    Citrus-Fennel Salad

    Citrus-Fennel Salad. Photo by kazalex

    1/2 Photos of Citrus-Fennel Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Bev's Note:

    From Cuisine at Home.

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    Units: US | Metric


    Combine for Vinaigrette

    Gently Toss with

    • 4 cups arugula, cleaned and torn into bite-sized pieces


    1. 1
      To peel oranges, cut off top and bottom, just to the pulp.
    2. 2
      Cut away peel and pith, following curve of the fruit.
    3. 3
      Cut orange into thin rounds.
    4. 4
      Thinly slice the fennel using a knife or a mandoline.
    5. 5
      Trim the stems and roots from radishes, and thinly slice.
    6. 6
      Set aside.
    7. 7
      Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
    8. 8
      Slice olives into very small slivers.
    9. 9
      Toast fennel seeds.
    10. 10
      Then, with mortar and pestle, crush seeds until fragrant.
    11. 11
      Whisk them into remaining vinaigrette ingredients.
    12. 12
      In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
    13. 13
      Use your hands— it’s gentler on the greens and coats them evenly.
    14. 14
      To assemble the salad, first lay down 3–4 orange rounds.
    15. 15
      Mound some salad mixture on top.
    16. 16
      Garnish with olives and shaved Parmesan.

    Ratings & Reviews:

    • on January 05, 2010


      Scrumptious! I made this on NYE for a dinner party and it was a HUGE success. I did not add the radishes, and also used some fresh and 1 can of mandarine oranges to the salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2007


      Forgot the parmesan and it was still wonderful. The vinaigrette was light and not overpowering. The oranges we happened to pick up were really sweet. Used apple cider vinegar instead of white wine and that was fine. Didn't have time to toast the fennel seeds. Made it for some friends needing a pick-me-up and this really helped.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2006


      Delicious--loved the pepperiness of the arugula against the flavors of the orange and fennel and the dressing. And presentation is fabulous--green/orange/black/red and white--just beautiful colors--wish I had a camera!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Citrus-Fennel Salad

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.7
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.7 g
    Cholesterol 5.5 mg
    Sodium 468.4 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 2.7 g
    Sugars 6.4 g
    Protein 3.9 g

    The following items or measurements are not included:

    white wine vinegar

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