Blood Orange, Fennel, and Arugula Salad



  • 1 large or 2 medium fennel bulbs

  • 1 shallot, peeled

  • 2 blood oranges

  • 1 navel orange

  • 1 tablespoon red wine vinegar

  • 1/4 cup extra virgin olive oil

  • About 4 cups loosely packed arugula

  • Salt and pepper, to taste

  • 1/4 cup pine nuts, toasted

Private: Blood Oranges

Cooking Steps

  1. 1

    Trim fennel bulbs, saving about 1 tablespoon of chopped fronds, then halve lengthwise. Roughly chop fronds and set aside.

  2. 2

    Using mandolin or very sharp knife, slice fennel and shallot halves crosswise into paper-thin slices. With knife, peel oranges and slice crosswise into thin slices; set aside.

  3. 3

    In bowl, add red wine vinegar, then whisk in thin stream of extra virgin olive oil until well combined. Stir in fennel fronds and season to taste.

  4. 4

    In large salad bowl or on 4 individual plates, layer arugula, fennel, shallot, and orange slices. Drizzle with vinaigrette and sprinkle with toasted pine nuts. Serve immediately.

Where to Buy Frieda’s

Where to Buy Frieda’s