This arugula salad with shaved fennel and feta is our new favorite salad. Period. Jump to the Shaved Fennel and Arugula Salad Recipe or read on to see our tips for making it.
The salad is crunchy and has the most delicious homemade orange vinaigrette. We got the inspiration for this from my mom and loved it so much, we just had to share with you.
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How to Make a Salad of Shaved Fennel and Arugula
If you’re lucky, you’ll find fennel with stems and the fronds still attached. If you do, cut the stems from the bulb and save some of those wispy green fronds. Save the rest for your next stock or broth.
We use a mandoline slicer to shave the fennel. You could slice by hand, it will just take a little longer. We really love this OXO Mandoline Slicer.
To make the dressing, we whisk both the zest and juice of one orange with apple cider vinegar and olive oil. We add the shaved fennel to the vinaigrette before tossing with arugula. In fact, we leave the fennel in the dressing for about 20 minutes. In 20 minutes, the fennel will mellow and wilt ever so slightly.
When we’re ready to eat the salad, we add peppery arugula, the fennel fronds and crumble some feta cheese on top.
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Recipe updated, originally posted April 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Shaved Fennel and Arugula Salad Recipe
We use a mandoline slicer to shave the fennel. You could slice by hand, it will just take a little longer. We really love this one from OXO.
You Will Need
1 medium orange, zested and juiced
1 tablespoon apple cider vinegar
4 tablespoons extra-virgin olive oil
1 fennel bulb
2 cups baby arugula
1/4 cup crumbled feta cheese
Salt and fresh ground black pepper
Make the dressing by whisking the orange juice, orange zest, apple cider vinegar, olive oil, a pinch of salt and a few grinds of black pepper in a large salad bowl. Taste for seasoning and adjust as necessary.
If the fennel stalks are attached to the fennel bulb, cut them from the bulb and reserve about 2 tablespoons of the wispy green fronds for later and either discard or save the stems for your next stock or broth. Set the bulb on its flat end, top side up, then cut it in half. Slice the fennel as thin as possible — a mandoline slicer is helpful.
Add fennel slices to the bowl with dressing and toss. Set aside and let the fennel sit for 20 minutes. To serve, add arugula, feta cheese and reserved fennel fronds to the fennel slices and lightly toss.