Make a Healthy Salad with Fennel, Arugula and Oranges

Kitchen Table


| December/January 1995


Serves 6 to 8
In the South, the ingredients for this salad are usually available in winter when many salad favorites aren’t.

  • 1/3 cup walnuts
  • 2 oranges
  • 1 fennel bulb, washed
  • 1 head Bibb lettuce, separated, washed, and dried
  • 1 bunch arugula (1 to 2 cups), washed and dried
  • Fennel leaves for garnish (optional)

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons light, fruity vinegar such as raspberry
  • 3 tablespoons strong, well-flavored tea such as Earl Grey
  • 1 tablespoon reserved orange juice
  • 1 teaspoon dijon-style mustard
  • Salt and pepper to taste
  1. Place the walnuts on a baking sheet. Roast for 3 to 5 minutes at 350°F. Remove from the oven, cool, then break into pieces. Set aside.
  2. Peel the oranges, removing the rind and white pith. Cut the sections away from the center, removing any seeds. Set aside, saving 1 ­tablespoon of the juice for dressing. Slice the fennel bulb thinly and set aside.
  3. Tear the lettuce into pieces and arrange in a large shallow bowl. Scatter the arugula, fennel and orange slices on the lettuce, and sprinkle walnuts on top. Garnish with a few tips of the fennel leaves, if desired. When ready to serve, mix the dressing ingredients until well blended and drizzle over salad.

—Barbara L. Ruff, Athens, Georgia








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