Author Notes: Citrus fruits are loaded with Vitamin C, antioxidants, fiber and they are low in calories. They are delicious in both sweet and savory recipes like this salad. - Viviane Bauquet Farre
For the vinaigrette
- 1 small shallot – finely chopped
- 1/2 teaspoon finely grated orange zest (use microplane grater)
- 1/2 teaspoon finely grated lemon zest (use microplane grater)
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon fresh orange juice
- 2 tablespoons finely chopped kalamata olives
- 1/4 teaspoon fennel seeds – crushed in a mortar
- 1/8 teaspoon sea salt
- freshly ground pepper to taste
- 4 tablespoons extra virgin olive oil
For the salad
- 1 small fennel bulb
- 1 blood orange – peeled, halved and cut crosswise in 1/4” slices
- 1 clementine – peeled, halved and cut crosswise in 1/4” slices
- 2 large handfuls baby arugula – rinsed and spun dry
- Parmesan shavings as garnish (use a potato hand peeler)
- 2 tablespoons finely chopped fennel greens
- Place the chopped shallot, vinegar, zests, juice, olives, fennel seeds, salt and pepper to taste, and oil in small bowl and whisk until well blended. Set aside.
- Trim the stalks from the fennel bulb. Snip the greens from the stalks and save them for the salad below. Cut the fennel bulb in half. Using a mandoline, cut the fennel in paper-thin slices. Set aside in a bowl. Cook’s note: If you do not have a mandoline, you can use a potato hand-peeler. Cut the fennel bulb in quarters and shave the bulb starting right across the top and working your way down.
- In a large bowl gently mix the arugula with the fennel. Divide equally in the center of four large plates. Garnish each salad with a few orange and clementine slices. Drizzle with the olive vinaigrette. Top each salad with some Parmesan shavings. Sprinkle with the chopped fennel greens and freshly ground pepper and serve immediately.