Arugula, Fennel, and Orange Salad with Parmesan
Ingredients
-
2 to 3
oranges
oranges
-
2 to 4
ounces
arugula
-
1
head
fennel
-
1 to 2
shallots
shallots
-
¼
cup
white balsamic vinegar
-
⅓
cup
extra-virgin olive oil
-
½
teaspoon
kosher salt
-
flaky sea salt
flaky sea salt
-
to taste
freshly cracked black pepper
-
to taste
Parmigiano Reggiano
Instructions
- Combine minced shallots, salt, and vinegar in a bowl and set aside.
- Peel the oranges, squeezing juice from the ends into the bowl.
- Slice the oranges into ½-inch thick rounds and arrange on a platter, seasoning with flaky sea salt.
- Whisk olive oil into the dressing and adjust seasoning as needed.
- Toss arugula and sliced fennel with some dressing in a large bowl.
- Pile the greens on top of the oranges, shave Parmigiano Reggiano over the top, and add cracked pepper.
- Serve immediately, storing any extra dressing in the fridge.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
3g
Sodium
300mg
Cholesterol
0mg
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