Best Fennel Arugula Salad With Oranges Recipes

Helen Vitale's Orange and Fennel Salad image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips

Steps:

Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

Arugula, Fennel and Orange Salad image

Provided by dicentra

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

3 navel oranges
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt & freshly ground black pepper
1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
4 scallions, white and tender green parts only, thinly sliced
2 bunches arugula, trimmed

Steps:

Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.

Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3

Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

Orange Fennel Salad image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.