Fennel, orange and arugula salad with pistachios

Fresh and flavour salad ideal for winter meals!

I’ve recently discovered a wonderful variety of orange called Cara Cara. Also known as Red Navels, they are juicy and oh-so-sweet, plus their flesh is a vibrant orangey-red colour that really makes any plate pop. I’ve been using them in many different dishes and this tasty salad is a new favourite creation. Baby arugula is lovely if you can find it; be sure to slice the fennel as thinly as possible. You can substitute blood oranges or even regular navel oranges if you can’t get your hands on Cara Caras, though they are becoming so popular you’re likely to find them at any store with a decent produce section. Treat yourself to a bottle of good olive oil for use in salads and finishing dishes – it’s worth it!

Ingredients

  • 1 fennel bulb, very finely sliced (white part only)
  • 1 cup (250 mL) arugula, washed
  • 1/4 cup (60 mL) shelled roasted pistachios, coarsely chopped
  • 2 Cara Cara oranges, peeled and sliced
  • 3 tablespoons (45 mL) good quality extra virgin olive oil
  • 1 1/2 tablespoons (22.5 mL) red wine vinegar
  • 1/4 teaspoon salt (1.25 mL), or to taste
  • freshly ground black pepper

Method

  • Prepare all ingredients before beginning to assemble salad.
  • For dressing, whisk together olive oil, vinegar and salt. Set aside.
  • Lay out four medium sized plates.
  • Put sliced fennel and washed arugula in a large bowl.
  • Drizzle dressing over top then using hands, gently tumble fennel and arugula so it becomes evenly coated with dressing. Yes, this is a bit messy, but it’s the way the pros do it, for good reason, because it ensures even coating and prevents puddles of dressing on your plate.
  • Place a mound of the fennel and arugula mixture on each plate.
  • Put orange slices on top of the greens.
  • Sprinkle with chopped pistachios then add a few grinds of pepper.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

7 thoughts

  1. It was very nice meeting you in person. Those Cara Cara oranges are really good. Nice to see a way to use them other than in smoothies. Gorgeous salad! I like using fennel a lot in my cooking. Have a great w-end!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.