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a light arugula salad with thinly shaved fennel and bright orange segments in a wide horizontal shot, shaved Parmesan on top, on a white platter on a festive table, natural light, shallow depth of field, landscape orientation

Orange Fennel Arugula Salad

Arugula and orange segments with shaved fennel in a citrus olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups arugula
  • 1 large fennel bulb thinly shaved
  • 3 whole oranges segmented
  • 1/4 cup shaved Parmesan
  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Method
 

  1. Spread the arugula across a serving platter.
  2. Arrange the shaved fennel and orange segments over the greens.
  3. Whisk together the olive oil, orange juice, lemon juice, and salt.
  4. Drizzle the citrus dressing over the salad.
  5. Top with shaved Parmesan and serve immediately.

Notes

Use a mandoline for paper-thin fennel that's pleasantly crunchy, not stringy.