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Arugula, Fennel and Orange Salad


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  • Total Time:
  • Servings: 6

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


How to make this recipe

  1. 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.
Contributed By Photo © Maura McEvoy Published February 2004

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