Apple, Fennel, and Orange Salad
User Reviews
5
Apple, Fennel, and Orange Salad
Description
The salad combines thin matchstick-cut tart apple (such as Granny Smith), thinly sliced fennel bulb, segmented and peeled navel orange sections, thinly sliced red onion, and baby arugula leaves. The orange zest used in the vinaigrette is freshly grated to capture the aromatic oils. The orange is carefully peeled to remove pith and membranes, then sectioned to retain juices that contribute to the dressing.
The citrus vinaigrette is prepared by whisking honey, fresh lemon juice, extra virgin olive oil, freshly grated orange zest, and reserved orange juice. Salt and freshly ground black pepper are adjusted to taste. The dressing is then tossed with the salad ingredients to coat evenly, providing vibrant flavor and moisture without overwhelming freshness.
This salad offers a crisp, lightly sweet, and citrusy profile with the apple providing crunch, fennel a subtle licorice note, orange adding juiciness, onion a mild bite, and arugula a peppery backdrop. It pairs well as a side to grilled meats or as a refreshing light salad during warmer months.
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 apple such Granny Smith, cut into matchsticks, large, tart, unpeeled
- 1/2 small (3 oz) red onion thinly sliced
- 3 cups (3 oz) arugula washed and dried, baby
For the citrus vinaigrette
- 1 teaspoon honey
- 1 tablespoon lemon juice fresh
- 1/3 cup extra virgin olive oil
- 1 teaspoon orange zest preferably organic, freshly grated
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 246kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 36mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
