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Fennel, orange and arugula salad

Fennel, orange and arugula salad

Fennel, orange and arugula salad

Citrus in Sicily first start making their appearance in December and this salad is a tribute to them. It's a fresh and colourful dish that lightens up hearty winter meals. Swap the orange for whatever citrus is in season for that extra touch of freshness.

Preparation 15 min
Portions 6-8



  1. Using a mandolin or sharp knife, thinly slice the fennel.
  2. Working over a salad bowl to recuperate any juices, cut the oranges into segments : remove skin and white membranes from oranges using a sharp knife. Then, slide the blade into the orange sections, following the membranes, to keep the pulpy portions whole. These are the segments.
  3. In the same salad bowl, add the olive oil and vinegar, whisking until the dressing is well emulsified.
  4. Add the fennel, onion, orange segments and the arugula, then toss delicately.
  5. Season with salt and serve immediately.