Sliced Orange Salad with Arugula, Fennel & Shaved Parmesan

Elevate your dining experience with my revitalizing Orange Salad with Arugula, Fennel & Shaved Parmesan – a true symphony of flavors that's as good for your taste buds as it is for your well-being! This vibrant ensemble of tangy orange slices, peppery arugula, and delicate shaved fennel is a masterpiece that adds a touch of sophistication to any table. Topped with the exquisite richness of Parmigiano Reggiano and drizzled with a shallot-kissed vinaigrette, it's a culinary ode to freshness and balance. 

Beyond the palate, this salad offers a treasure trove of health benefits, thanks to the vitamin-packed oranges, the nutrient-rich arugula, and the digestion-friendly fennel. Whether as a star side dish for a dinner soirée or a refreshing standalone meal, this salad is an invitation to savour every bite while nurturing your well-being! Feel free to personalize it with additional ingredients like red onions, pomegranate arils, or black olives to suit your taste. 

Sliced Orange Salad with Arugula, Fennel & Shaved Parmesan

INGREDIENTS:
Dressing:

• 1 Shallot, minced

• 1/4 Cup white balsamic vinegar

• 1/2 Tsp. kosher salt

• 1/2 Tsp. freshly cracked pepper

• 1/3 Cup extra-virgin olive oil

Salad:

• 6 Oranges (1 orange per person)

• 2-4 Oz. arugula

• 1 Head of fennel

• Parmigiano Reggiano

• Fresh orange or lemon juice (I prefer orange juice for this recipe!)

INSTRUCTIONS:

Note: Serves 2-6 people (depending on whether it’s a main or a side salad). In the following instructions, it's prepared for 6 people as a side dish.

Dressing

1. In a small bowl, combine the minced shallots, kosher salt, and white balsamic vinegar. Set aside to infuse while you prepare the oranges.

2. Whisk the extra-virgin olive oil into the dressing, creating a balanced and flavorful vinaigrette. The dressing will not emulsify, don’t worry! Taste and adjust the seasoning by adding more salt if needed, or extra oil for a milder tang.*

Salad

1. Slice off the ends of each orange. Squeeze the juice from each end into the bowl of shallots and vinegar. To peel the oranges, stand each one on its flat end and carefully slice down around the orange to remove the skin. Make sure to keep the knife close to the flesh to minimize the pith. Squeeze the rinds into the bowl of shallots and vinegar to extract any remaining juice. Repeat until all oranges are peeled.

2. Slice the oranges crosswise into 1/2-inch thick slices, working with one orange at a time. Arrange the orange slices on a platter and season them with a sprinkle of kosher salt.

3. In a large bowl, combine the arugula and thinly sliced fennel. Drizzle a few spoonfuls of the dressing over the greens and toss gently to coat. Taste and adjust the dressing or salt as desired.

4. Place the dressed greens on top of the arranged orange slices, creating a vibrant and inviting salad base. Use a peeler to shave generous amounts of Parmigiano Reggiano over the salad.

5. Crack freshly ground pepper over the salad to taste, adding an aromatic kick. Serve the salad with a knife and fork, encouraging your guests to savor every delightful bite.

*Any remaining dressing can be stored in a sealed jar in the refrigerator or at room temperature if your kitchen is cool. Remember to shake or whisk the dressing well before using it again.

BON APPETIT!

Photography by: Patricia Brochu