When the first of the new season’s sweet navel oranges start to arrive in early December, they are a great excuse to make this classic Sicilian salad. I find the combination of sweet slices of orange and aromatic fennel spiked with salty oil cured olives in this Arugula, Orange, Fennel and Olive Salad irresistible. We’ve added arugula to add in a peppery, green dimension and to bring the health benefits of the cabbage family to the table.
2. In a large salad bowl, whisk together the shallot, lemon juice, olive oil, and hot paprika, until well blended. Add the olives, fennel, and oranges. Cover and let sit in the refrigerator for at least 30 minutes.
3. When ready to serve toss with arugula.
Ann’s Tips and Tricks
If you prefer this salad without leafy greens, just reduce the amount of dressing by roughly ⅓.
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