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Recipe Erica Leazenby, MD, IFMCP, Chef Recipe Erica Leazenby, MD, IFMCP, Chef

Shaved Fennel Salad with Arugula and Orange

Fennel is a bright, crispy bulb-like vegetable with a faint flavor of licorice and is slightly sweet. It is well-loved in Mediterranean cooking and is a lovely addition to salads. The orange in the recipe nicely complements the peppery greens and the licorice flavor of the fennel.

Fennel is a bright, crispy bulb-like vegetable with a faint flavor of licorice and is slightly sweet. It is well-loved in Mediterranean cooking and is a lovely addition to salads. The orange in the recipe nicely complements the peppery greens and the licorice flavor of the fennel.


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Shaved Fennel Salad with Arugula and Orange

Author: Erica Leazenby, MD
Servings: 4
Time: 5-10 minutes

Ingredients:

4-6 handfuls arugula
1⁄2 fennel bulb, core removed, sliced thin
1 orange, zested then peel cut away and sliced into rounds
1-2 Tablespoon olive oil
1 Tablespoon mild vinegar like Champagne vinegar
Pinch of sea salt
1-2 grinds of fresh pepper
1-2 Tablespoons chopped walnuts (optional)

Directions:

1. Arrange the arugula, fennel and oranges in a salad bowl. Drizzle with orange zest, oil and vinegar, and sprinkle sparingly with salt and pepper. Toss just before serving and garnish with a few of the feathery fennel frons.

Nutrients per serving: Calories 58; Fat 4g; Carbohydrates 6.5g; Fiber 2g; Sugar 3g; Protein 1g

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