Saladsbonappetit5.0
Citrusy Arugula Salad with fennel and Parmesan
Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s deep, rich foods.
👥 6 Servings👤 Sachi Statz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Whisk ½ cup extra-virgin olive oil, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. finely grated Parmesan, and 2 tsp. honey in a medium bowl until emulsified. Season dressing with kosher salt and freshly ground pepper.
. fresh lemon juice3 Tbsp. Dijon mustard1 Tbsp. finely grated Parmesan, plus shaved for serving1 Tbsp. honey2 tspKosher salt, freshly ground pepper
2
Using a small knife, remove peel and white pith from 6 mixed oranges (such as Cara Cara, blood, and navel); cut crosswise into ¼"-thick rounds. Combine oranges, 1 medium fennel bulb, thinly sliced, 1 medium red onion, thinly sliced, and 5 oz. arugula in a large bowl. Pour dressing over and toss to coat. Taste and season with more salt if needed.
mixed oranges (such as Cara Cara, blood, and navel)6medium fennel bulb, thinly sliced1medium red onion, thinly sliced1. arugula5 oz
3
Arrange salad on a platter. Top with shaved Parmesan; season with pepper.
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