Citrus Fennel Arugula Bowl (Printable)
Crisp fennel and peppery arugula tossed with sweet citrus and toasted almond crunch for a bright Mediterranean bowl.
# What You’ll Need:
→ Produce
01 - 1 large fennel bulb, trimmed and thinly sliced
02 - 4 cups baby arugula
03 - 1 large orange, peeled and sliced into rounds
04 - 1 large grapefruit, peeled and segmented
05 - 1 small shallot, thinly sliced
→ Crunch & Garnish
06 - 1/2 cup sliced almonds
07 - 2 tbsp fresh dill, roughly chopped (optional)
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp fresh orange juice
11 - 1 tsp honey or maple syrup
12 - 1/2 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Heat a dry skillet over medium heat. Add sliced almonds and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
02 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - In a large salad bowl, combine sliced fennel, arugula, orange rounds, grapefruit segments, and shallot.
04 - Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Top with toasted almonds and fresh dill, if using, just before serving.
# Expert Advice:
01 -
- The way the toasted almonds warm up against cool crisp ingredients makes every bite interesting
- Fennel and citrus were meant to be together, and the arugula adds just enough peppery bite to keep you coming back
02 -
- Dress this salad immediately before serving, otherwise the arugula will wilt and lose its peppery bite
- Toast your almonds ahead of time but store them separately so they stay perfectly crisp
03 -
- Use a mandoline for paper thin fennel slices that practically melt in your mouth
- Squeeze some juice from your citrus membranes into the dressing for extra flavor