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Two plates of apple, fennel, and orange salad
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5 / 6 votes

Apple, Fennel, and Orange Salad

This is a nice, light salad that pairs well with a soufflé or a main with a rich sauce, as the brightness of the fennel, apple, and citrus cut through all the richness to balance the palate.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 246

Ingredients

For the apple, fennel, and orange salad

  • 1 large navel orange , zest reserved for citrus vinaigrette
  • 1 small (8 oz) fennel bulb, cored, halved, and thinly sliced
  • 1 unpeeled large tart apple, such Granny Smith, cut into matchsticks
  • 1/2 small (3 oz) red onion, thinly sliced
  • 3 cups (3 oz) baby arugula, washed and dried

For the citrus vinaigrette

  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon freshly grated orange zest, preferably organic
  • Kosher salt and freshly ground black pepper
US - Metric

Instructions

Make the apple, fennel, and orange salad

  • Using a microplane, zest 1 teaspoon of the orange for the vinaigrette. Set aside.
  • With a paring knife, cut off the very top and bottom of the orange.

    ☞ TESTER TIP: Think of it as if you were removing the North and South Poles.

  • Place the orange on the work surface so that it's sitting securely on its flat South Pole. Starting at the top, follow the curve and cut away the peel and white pith in wide strips. Now, cradle the peeled orange in your hand and, working over a bowl, slice between the membranes of the orange sections to release them, let the sections and juice fall into the bowl. Set the bowl aside.
  • In a serving bowl, toss together the fennel, apple, red onion, and arugula with the orange sections.

Make the citrus vinaigrette

  • In a small bowl, whisk together the honey, lemon juice, olive oil, reserved orange zest, and 1 tablespoon of orange juice that collected in the other bowl. Season with salt and pepper, to taste.
  • Add about 2/3 of the dressing to the salad and toss gently. Taste and add more dressing, if desired.
  • Season with a little freshly ground black pepper and serve.

Nutrition

Serving: 1portion | Calories: 246kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 36mg | Fiber: 5g | Sugar: 13g