Arugula Salad with Citrus & Fennel

15 mins active15 mins totalServes 2-4
Light? Crunchy? Hearty? Bright? Check, check, check, check. Paired with some smoked fish, a soft boiled egg or a crusty piece of bread, this is the perfect seasonal salad-for-dinner situation.


2-3 Cara Cara oranges (or citrus of choice), segmented, quartered, and sliced.

2 big handfuls of Arugula, washed

1 large Fennel, cut into quarters and sliced thinly

1 Lemon, juiced

1 Watermelon Radish, cut into quarters and sliced thinly (other radishes work too!)

Handful of Parsley, roughly chopped

Handful of Dill, roughly chopped (fennel fronds work too!)

2 tbsp Olive Oil

¼ cup Hazelnuts

About 3 tbsp Feta, crumbled

¾ tsp sea salt

Step 1

In a bowl, combine fennel, radish, and lemon juice. Mix well, and let marinate for 5 minutes. Meanwhile, toast the hazelnuts in a skillet over medium high heat for about 5-8 minutes. Allow them to cool, then roughly chop.

Step 2

Transfer fennel and radish to a separate bowl and set aside the lemon juice they marinated in for the dressing. Add the arugula and herbs to the bowl of fennel and radish and mix well.

Step 3

Whisk in salt to the reserved lemon juice until dissolved. Next whisk in the olive oil. Assemble salad, and top with orange pieces and dressing. Garnish with a grating of pecorino and sprinkle of nuts.

A note on segmenting citrus:

Segment your citrus by cutting off both top and bottom ends of the fruit (so they can stand on a cutting board), and use a sharp knife to slice off the rind and pith. When you have worked your way around, you should have a pristine fruit with no white.


Photo and recipe by Natalie & Cody Gantz of The Gantzery (