Immerse yourself in a symphony of flavors with this refreshing Arugula Salad, a vibrant blend of textures and tastes. The peppery bite of arugula mingles with the sweet citrus notes of oranges and the aromatic anise flavor of fennel. Toasted pecans add a nutty crunch, while salty Pecorino Romano cheese brings a savory depth. This salad is not just a side dish; it's a culinary masterpiece that awakens your senses and leaves you craving more.
The first recipe introduces the classic Arugula Salad with Fennel, Oranges, and Pecorino Romano, a timeless combination that showcases the natural flavors of each ingredient. For a vegan twist, try the Arugula Salad with Roasted Beets and Oranges, where earthy beets and tangy oranges create a harmonious balance. If you're craving something more substantial, the Arugula Salad with Grilled Chicken and Avocado combines protein-packed chicken with creamy avocado and a zesty dressing.
For those who love a burst of sweetness, the Arugula Salad with Strawberries and Goat Cheese is a perfect choice, featuring juicy strawberries and tangy goat cheese. And if you're looking for a salad that's both refreshing and filling, the Arugula Salad with Quinoa and Roasted Vegetables is a delightful option, packed with protein-rich quinoa and a medley of roasted vegetables.
No matter your preference, these Arugula Salad recipes offer a delightful journey for your taste buds. Embrace the vibrant flavors and textures of arugula, fennel, oranges, and Pecorino Romano, and let your culinary adventure begin!
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA, AVOCADO AND FENNEL SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
- Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.
Provided by Mitzimom
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
- Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
- Juice one lemon and one orange, and add juice to a blender.
- Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
- Chop the shallot, and add that to the blender.
- Pulse to start, then blend to a liquid.
- Remove the top while the blender is running and slowly add the olive oil in a steady stream.
- Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
- When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
- Now, all together, say "YUMMMMMMMMM -- .
Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6
FENNEL, ARUGULA, AND PINE-NUT SALAD
Steps:
- Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL
Provided by Kate Fogarty
Categories Salad Roast Vegetarian Low Cal High Fiber Dinner Orange Fennel Arugula Winter Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
- What to drink:
- To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.
SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO
Provided by Gina Marie Miraglia Eriquez
Categories Salad Cheese Appetizer Vegetarian Quick & Easy Orange Fennel Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (first course) meals
Number Of Ingredients 6
Steps:
- Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
- Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
- Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
- Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
- Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
FENNEL-ARUGULA SALAD WITH ORANGES
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
- Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.
Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ARUGULA, FENNEL AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- To maximize flavor, select firm, crisp arugula with no signs of wilting or yellowing.
- Freshness is key for fennel; look for bulbs that feel heavy and have tightly packed layers.
- Choose oranges that are heavy for their size, with a deep orange color and a firm texture.
- Aged Pecorino Romano cheese delivers a bolder, nuttier flavor compared to younger varieties.
- Use extra-virgin olive oil for its superior taste and health benefits.
- Slice oranges thinly and remove any seeds to prevent bitterness.
- For a sweeter salad, use a combination of blood oranges and navel oranges.
- If you don't have an orange zester, use a fine grater to remove the zest.
- Toast the nuts in a pan over medium heat until fragrant and slightly browned.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This vibrant, refreshing arugula salad combines the sweet, tangy flavors of oranges and fennel with the nutty richness of toasted nuts and Pecorino Romano cheese. It's a delightful balance of flavors and textures that makes it a perfect accompaniment to grilled chicken, fish, or roasted vegetables. With its ease of preparation and impressive presentation, this salad is sure to impress your taste buds and become a favorite in your recipe repertoire. So, gather your ingredients, give this recipe a try, and enjoy the symphony of flavors that awaits!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love