Arugula fennel salad with citrusy Meyer lemon dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.17 · €1.54/serving
- 6 tablespoons extra-virgin olive oilEst. price €0.60–€1.20
- Salt and freshly ground black pepperEst. price €0.02–€0.05
- 2 oranges, peeled and separated into segmentsEst. price €0.70–€1.50
- 3 tablespoons Meyer lemon juiceEst. price €0.45–€0.90
- 2 medium fennel bulbsEst. price €2.00–€4.00
- 4 cups baby arugula leavesEst. price €2.40–€4.80
Steps
- 1Begin by combining olive oil, lemon juice, salt, and pepper in a small glass jar. Seal the jar with a lid securely and shake vigorously until the ingredients are fully mixed. Chill the dressing in the refrigerator until it is needed for serving.
- 2Begin by separating the green stalks from the fennel bulb, then proceed to thinly slice the white portion using a Japanese mandolin or a sharp knife. Aim for thin slices to enhance the texture of the fennel. Transfer the sliced fennel into a medium-sized mixing bowl and coat it with 2 tablespoons of dressing. Allow it to marinate for 30 minutes to slightly soften the fennel slices. Introduce the orange segments into the bowl and carefully toss everything together.
Cultural note
The combination of arugula, fennel, and citrus in this salad reflects Mediterranean influences, where fresh, seasonal ingredients are celebrated. Arugula is commonly used in Italian cuisine, while fennel adds a distinct anise-like flavor often found in Mediterranean dishes.
Seasonal note
This Zesty Arugula Fennel Salad is best enjoyed in the spring and summer when arugula and fennel are in season. Oranges and Meyer lemons are typically available during the winter months, adding a refreshing touch to this dish.
Health note
This salad is a nutritious choice, providing a good source of fiber, vitamins A and C, and healthy fats from the olive oil. The high fiber content helps with digestion, and the vitamins contribute to immune support and skin health.
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