Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.
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Arugula & Fennel Salad with Orange Fennel Dressing & Hazelnuts
2015-01-24 21:39:45
Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.
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Nutrition Facts
Serving Size
816g
Amount Per Serving
Calories 881
Calories from Fat 558
% Daily Value *
Total Fat 64g
99%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 47g
Cholesterol 0mg
0%
Sodium 346mg
14%
Total Carbohydrates 76g
25%
Dietary Fiber 20g
78%
Sugars 39g
Protein 15g
Vitamin A
113%
Vitamin C
252%
Calcium
52%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Dressing
- 1/2 tsp. fennel seeds
- 1/4 cup fresh orange juice
- 1 Tbs. fresh lemon juice
- 1 Tbs. minced shallot
- 2 tsp. finely grated orange zest
- Scant 1/4 tsp. minced garlic
- 1/4 tsp. Dijon mustard
- 1-1/2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. hazelnut oil
- Kosher salt and freshly ground black pepper
For the Salad
- 1 small fennel bulb
- 1 watermelon radish, quartered, thinly sliced
- 5 oz. arugula, trimmed, washed, and dried (about 5 cups)
- 3 fresh mandarin oranges pealed
- 1/4 cup hazelnuts, toasted and coarsely chopped
What you do
- Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes.
- Transfer to a cutting board and let the seeds cool.
- Chop them coarsely.
- Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl.
- Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard.
- Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
- Cut off the top and bottom of the fennel bulb.
- Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible.
- Stop slicing when you hit the core (a little core is all right, but you don’t want wide areas of core in your slices).
- Repeat with the second half. You should have about 1-1/2 cups sliced fennel.
- Put the sliced fennel in a large bowl with the arugula,watermelon radish, toasted hazelnuts and mandarin oranges.
- Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve
Jessy + Melissa https://www.jessyandmelissa.com/