This Shaved Fennel-Citrus Salad is bejeweled with juicy orange segments and adorned with feathery wisps of fennel fronds. Thin shavings of crisp anise flavored fennel are combined with delicate toothed leaves of peppery arugula and gently tossed in a light citrus vinaigrette.
This is one of my favorite salads to make, serve and eat. The ingredient list is simple and easy to prepare. Shaved fennel-citrus salad is uniquely beautiful and a welcome change from the standard “mixed greens”. It’s fresh, clean flavors are so refreshing that I often serve it along side a rich, heavy meal or between courses as a palate cleanser.
As with many salads the ingredients are delicate and best assembled just before serving. If you prep the ingredients in advance, assembly is a snap. The most finicky part of this salad is getting the perfect vinaigrette to salad ratio. Too little vinaigrette and it tastes like you just ate a bowl of fiber and chlorophyll, too much and your beautifully crisp salad becomes soggy, wilted and cloying.
The trick is to add a little vinaigrette at a time, gently tossing in between each addition until the salad is thoroughly but ever so lightly coated. Top with orange segments and sprinkle with fennel fronds. Promptly serve and enjoy. Happy salad making!Print