When it comes to salads I am a huge fan of it. I love salads and always try to make deferent ones. I like to experiment in the kitchen and try to mix deferent textures and flavors. One of the my new top favorite is the salad I am showing you today. I find the combo of peppery arugula and sweet, crunchy fennel so delightfully addictive and very refreshing. So fresh and citrusy. Everyone loved it. You can make this salad and add some pan seared salmon and make a fine dining dish, the one you can order in a five star restaurant. It is easy to make and its very summery and will be a perfect start for your special occasion dinner or just a dinner with friends.
|Sunflower Seeds||2-3 tbsp.|
|Dry Cranberries||1/3 cup|
|Orange Segments||1-2 oranges|
|Orange Juice||1/3 cup|
|Lemon Juice||2 tbsp.|
|Salt and Black pepper||To taste|
|Champagne Vinegar||2-3 tbsp.|
Start with making the vinaigrette. Combine in a small bowl the orange, lemon juice, honey, salt and black pepper, champagne vinegar and whisk slowly the olive oil to make nice emulsion and put it a side.
In a large bowl mix together the clean and dry arugula and shaved fennel (you can sliced thinly with a sharp knife or use a mandolin). Add the dry cranberries, walnuts and sunflower seeds. Pour the dressing you already prepare and mix carefully, so you can keep the crunchiness of the fennel and arugula. Serve right away, or you can add everything in a bowl and pour the dressing before serving.
For a large parties you can prepare the salad in advance and tossed it with the dressing before you serve. Or you can serve in a separate dish and each one of you guest can pour the desire amount of dressing by them self.
Extra vinaigrette can be store in a mason jar in the fridge for up to a week.
Always you can add more ingredients and make it to your taste-like apples, salty cheese like Parmigiano-Reggiano or Pecorino- Romano.
I will suggest to open a nice bottle of white wine like Sauvignon Blanc or a bottle of baubles.
Equipment you may find useful: