Do you like the texture and flavor of fennel? I discovered it as a new ingredient when I moved to the U.S. In Japan, we don’t use fennel in our cooking, so I learned to use it in my soups first, and I loved it.
My local pizza restaurant used raw fennel in their salad, and I absolutely loved the texture. So here’s my take on it: Arugula Salad with Fennel and Navel Orange, which has become one of our family’s favorite salads that I make at home.
Arugula + Fennel Bulb + Navel Oranges
This beautiful and delicious salad consists of four components: arugula, a fennel bulb, navel oranges, and walnuts.
Arugula: Its peppery and pungent flavor adds an extra kick to this refreshing salad and complements the sweetness of navel oranges. For a substitute, try baby spinach with or without the watercress depending on your personal preference for the peppery taste.
Fennel bulb: The thinly sliced fennel bulb plays a pretty important role in this salad by providing a delightful crunch to the arugula salad. However, if you are not a fan of this vegetable or don’t have access to it, I’d just skip it. Some people suggest celery as a substitute for fennel bulbs in various recipes, but IMHO, the taste is very different. If it was for a stew, I’d use celery as a substitute because the texture is quite similar and you don’t taste the ingredient’s natural flavor as much in a stew.
Navel oranges are seedless, sweet, and very juicy, and they work really well with this salad. I also use their juice to add a floral, citrusy accent to the dressing. If you can’t find them, you can substitute them with Valencias or any other sweet orange varietals.
Walnuts: Quickly roast the walnuts in the pan for a more nutty flavor and extra crunch.
Arugula Salad with Delicate & Light Champagne Vinegar Dressing
For this arugula salad dressing, I use navel orange juice, olive oil, and champagne vinegar. Now if you can’t find champagne vinegar, you can substitute it with white wine vinegar but remember it’ll be a bit stronger. Champagne vinegar is lighter and fizzier than white wine vinegar, and it’s a great choice for making dressing for this kind of fruit salad. How about substituting with cider vinegar or distilled vinegar? I think they are too sour for this salad dressing.
This salad was inspired by one of my favorite pizza restaurants in San Francisco – PIZZERIA DELFINA, who won the James Beard award in 2008. I am getting hungry just thinking about their pizza crust…
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Arugula Salad with Fennel and Navel Orange
Ingredients
- 3 Tbsp roasted walnuts
- 1–2 navel oranges
- ½ fennel bulb
- 1 Tbsp fennel fronds (optional)
- 1½ oz arugula
For the Dressing
- ½ Tbsp juice from the navel orange
- 1 Tbsp extra virgin olive oil
- 1 Tbsp champagne vinegar
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
- Gather all the ingredients.
- Heat a dry frying pan over medium-high heat and toast 3 Tbsp roasted walnuts, stirring frequently, until they smell fragrant. Transfer the walnuts to a plate and set aside.
- In a small bowl, squeeze ½ Tbsp juice from the navel orange and set aside. Peel 1–2 navel oranges and cut the orange in half crosswise. Cut into half-moon slices ½ inch thick.
- To make the dressing, whisk together the navel orange juice (from the previous step), 1 Tbsp extra virgin olive oil, and 1 Tbsp champagne vinegar. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper to taste. Set aside.
- Cut off the stems and feathery fronds of ½ fennel bulb and remove any bruised or discolored outer layers. Save some fronds for garnish. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the fennel bulb crosswise into thin slices.
- Add 1½ oz arugula and the sliced fennel to a large bowl. Then, add the dressing. Toss gently to coat thoroughly. Arrange the salad on a plate and top with the orange slices. Sprinkle with the walnuts and 1 Tbsp fennel fronds. Serve immediately.
Nutrition
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Editor’s Note: Originally published on Mar 26, 2015.