Arugula Salad with Fennel and Navel Orange (Video)

Refreshing arugula salad with flavorful fennel and sweet navel orange accompanied by a delightful champagne vinegar dressing.

Do you like the texture and flavor of fennel? It was a new ingredient I discovered when I moved to the U.S. In Japan, we don’t use fennel in our cooking, so I learned to use it as an ingredient 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 their salad – 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 = Heavenly

This beautiful and delicious salad involves 4 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: They are seedless, sweet, and very juicy and work really well with this salad. I also use their juice to add a floral, citrusy accent to the dressing. In case you can’t find them, you can substitute them with Valencias or any other sweet orange varietals.

Walnuts: Quickly roast the walnut 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…

Similar Recipes:

• Green Salad with Blood Orange Vinaigrette
• Spring Mix Salad with Sweet Miso Dressing

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Arugula Salad with Fennel and Navel Orange

5 from 2 votes

Refreshing arugula salad with flavorful fennel and sweet navel orange accompanied by a delightful champagne vinegar dressing.

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Video

Prep Time: 10 mins

Total Time: 10 mins

Servings: 2

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 Tbsp roasted walnuts
• ▢ 1-2 navel oranges
• ▢ ½ fennel bulb
• ▢ 1 Tbsp fennel fronds (optional)
• ▢ 1.5 oz arugula

Dressing

• ▢ ½ Tbsp juice from the navel orange
• ▢ 1 Tbsp extra-virgin olive oil
• ▢ 1 Tbsp champagne vinegar
• ▢ ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢ ⅛ tsp freshly ground black pepper

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions

 

• Gather all the ingredients.
  
• Heat a frying pan over medium-high heat and toast the walnuts, stirring frequently, until they smell fragrant. Transfer the walnuts to a plate and set aside.
  
  
• In a small bowl, squeeze ½ Tbsp of navel orange juice and set aside. Peel the navel oranges and cut the orange in half crosswise and slice into ½” thick half-moon slices.
  
  
• To make the dressing, whisk together ½ Tbsp navel orange juice (from the previous step), 1 Tbsp extra virgin olive oil, and 1 Tbsp champagne vinegar. Season with salt and pepper to taste. Set aside.
  
• Cut off the stems and feathery fronds of the 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 the arugula and fennel in a large bowl and add the dressing. Toss gently to coat thoroughly. Arrange the salad on a plate and arrange the orange slices. Sprinkle walnuts and fennel fronds. Serve immediately.
  
  

Nutrition

Calories: 221 kcal · Carbohydrates: 16 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 2 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 6 g · Sodium: 178 mg · Potassium: 516 mg · Fiber: 5 g · Sugar: 7 g · Vitamin A: 768 IU · Vitamin C: 54 mg · Calcium: 109 mg · Iron: 1 mg

Author: Namiko Chen

Course: Salad

Cuisine: Japanese

Keyword: arugula salad, orange vinaigrette

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 Editor’s Note: Originally published on Mar 26, 2015.