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Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad
Lou Seibert Pappas

Prep 20 mins
Total 20 mins
8 to 10 servings
107 kcal


For the citrus vinaigrette

  • 2 teaspoons grated orange zest
  • 1/4 cup fresh orange or tangerine or clementine juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil
  • 2 teaspoons Dijon mustard
  • 1 shallot finely chopped
  • 1/2 teaspoon dried tarragon (optional)
  • Salt and freshly ground pepper

For the arugula, fennel and orange salad

  • 1 large fennel bulb
  • 3 navel oranges
  • 4 cups fresh arugula (rocket)


Make the vinaigrette

  • In a small bowl, whisk together the orange zest and juice, lemon juice, olive oil, canola oil, mustard, shallot, and tarragon, if using. Season to taste with salt and pepper. Set aside.

Make the arugula, fennel and orange salad

  • Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into slices just shy of a half inch thick, and then cut the slices into 1-inch lengths.
  • Working with 1 orange at a time, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise and thinly slice each half to create several half-moons. If desired, release the orange segments from the bitter membranes surrounding them. Repeat with the remaining oranges.
  • Place the fennel and arugula in a large serving bowl. (You can cover and refrigerate each of the salad's components for up to several hours.)
  • When ready to serve, drizzle about 1/2 of the vinaigrette over the arugula and fennel and toss gently to coat. Arrange the orange slices on top. Drizzle with as much of the remaining vinaigrette as desired and serve immediately.