Name: Arugula, Fennel and Orange Salad
Yield: Serves 6
Ingredients: 1/4 cup minced shallots; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh lemon juice; 2 large oranges; 7 cups arugula (about 10 large bunches), trimmed; 1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise; 1 small red onion, thinly sliced

Recipe information

Yield
Serves 6

Ingredients

1/4 cup minced shallots

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

2 large oranges

7 cups arugula (about 10 large bunches), trimmed

1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise

1 small red onion, thinly sliced

Preparation

Step 1
Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
Step 2
Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.

TagsSalad Shallot Vegetable Lemon Citrus Fruit Orange Arugula Leafy Greens Fennel Root Vegetable Red Onion Onion Side Starter Lunch Dinner Gluten Free Dairy Free Nut Free Vegetarian Vegan Quick Easy No-Cook

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

The Most-Saved Recipes in the Epicurious App This Week

Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.

Chicken Salad With Grapes and Walnuts

This chicken salad nails it—creamy, herby, and endlessly riffable.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!