This refreshing Sicilian fennel salad with citrus combines the sweetness of oranges with the crunchiness of fennel and the peppery taste of arugula. This salad is easy to make and packed with flavor, perfect for a healthy and light appetizer or side dish.
Toast Almonds: Gently toast the almonds in a skillet until they're golden and aromatic.
Shave Fennel: For the perfect texture, remove the tops, slice the bulb in half, and optionally remove the core along with any tough outer layers.
Soak Fennel: Submerge the fennel shavings in ice water to crisp them up; set aside the tougher pieces for other uses.
Prep Spearmint: Finely chop two tablespoons of fresh spearmint, keeping some whole leaves aside for garnishing.
Orange Prep
Slice Oranges: Trim the top and bottom of the oranges, then cut into medium slices lengthwise, removing the rind.
Drain Fennel. Drain the shaved fennel completely using a colander, then put it in the serving bowl.
Marinade: Squeeze the juice of the Valencia orange and lemon directly over the fennel. Sprinkle with chopped mint, sherry vinegar, kosher salt, and pepper, and drizzle with optional olive oil.
Combine and Rest: Combine everything gently for an even coating. Let the fennel marinate for 5-10 minutes to absorb the flavors.
Assembly
Layer Arugula: Create a verdant bed of arugula on your serving dish, followed by the fennel.
Add Oranges: Arrange the marinated fennel and orange slices atop the arugula.
Garnish: Sprinkle the toasted almonds over the salad, and finish with the reserved spearmint leaves.
Video
Notes
Keep tougher outer layers to make a warm salad with roasted fennel. You can also include them thinly sliced in the salad if you enjoy their crunchy texture.Use the tops to make vegetable stock.Keep the fine leaves to garnish your salads; they also add a soft, aniseed taste.Optional AdditionsRed Onion: For a punchy contrast, scatter thinly sliced red onion over the salad.Pomegranate Seeds: Add a burst of color and sweetness with pomegranate seeds sprinkled on top.