Description
Ina Garten’s fennel salad delivers Mediterranean elegance with crisp, delicate slices dancing alongside bright citrus notes. Refreshing ingredients combine in perfect harmony, offering zesty Mediterranean flavors that invite you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds fennel bulbs
- 3 to 4 oranges
- 2 ounces (56 grams) arugula
Liquid and Oil Ingredients:
- ¼ cup (60 milliliters) good olive oil
- 2 lemons, juiced
Seasoning Ingredients:
- Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Trim the feathery green tops from the fennel bulbs, reserving some delicate leaves for garnishing. Halve each bulb and meticulously remove the tough central core using a sharp culinary knife.
- Attach the finest slicing blade to your food processor. Carefully segment the fennel bulbs into uniform wedges and process them in small batches to achieve consistent, thin slices.
- Carefully peel the oranges, removing both the outer skin and the bitter white membrane using a precise paring knife. Slice the citrus into elegant, even segments and set aside.
- Combine extra virgin olive oil, freshly squeezed orange juice, of kosher salt, and freshly ground black pepper in a small mixing bowl. Whisk the ingredients together to create a vibrant, zesty dressing.
- Transfer the delicately sliced fennel, orange segments, and peppery arugula leaves into a spacious serving bowl. Drizzle the prepared dressing over the salad, gently tossing to ensure every ingredient is beautifully coated. Finish by sprinkling an additional pinch of salt and adorning the dish with the reserved fennel fronds for an elegant presentation.
Notes
- Toss salad gently to prevent bruising delicate ingredients and maintain their fresh appearance.
- Chill serving plates beforehand to keep the salad crisp and cool during presentation.
- Prepare oranges and fennel right before serving to preserve maximum crunch and vibrant flavors.
- Select seasonal citrus for the most intense and sweet natural taste profile.
- Drizzle dressing sparingly to prevent overwhelming the subtle arugula and fennel notes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg