Arugula, Fennel and Orange Salad
Arugula, Fennel and Orange Salad The peppery bite of arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Refrigerator
Ingredients
- 1/4 cup (2 fl oz./60 ml) fresh orange juice
- 2 Tbs. fresh lemon juice
- 2 tsp. grated orange zest
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. canola oil
- 2 tsp. Dijon mustard
- 1/2 tsp. dried tarragon
- 1 shallot, chopped
- Kosher salt and freshly ground pepper<br> <br>
- 1 large fennel bulb
- 3 large blood oranges, navel oranges or a combination
- 4 cups (6 oz./185 g) arugula
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