Shaved Fennel, Arugula, Avocado, and Orange Salad

Makes 12 servings

This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines.

Ingredients

  • 3 bulbs fennel, shaved
  • 4 very ripe avocados, halved, pitted, peeled, sliced 1/8 inch thick
  • 1/2 cup pitted oil-cured Gaeta olives, sliced
  • 3/4 cup Garlic Confit Chablis Vinaigrette, plus as needed to adjust seasoning
  • 1 lb arugula
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup minced chives
  • Kosher salt, as needed to adjust seasoning
  • Ground black pepper, as needed to adjust seasoning
  • 1 cup orange suprêmes (from about 2 oranges)
  • 2/3 cup toasted Marcona almonds

Directions

  1. In a large bowl, gently toss the fennel, half of the avocado, and olives with the vinaigrette. In a separate bowl, combine the arugula, parsley, and chives. The salad can be prepared to this point up to 4 hours in advance. Store both bowls wrapped in the refrigerator.
  2. Gently toss the fennel mixture with the arugula salad. Taste and adjust seasoning. Add more vinaigrette if needed. Garnish with the remaining avocado, orange suprêmes, and toasted almonds.

CIA FOODIES


Shaved Fennel, Arugula, Avocado, and Orange Salad

Shaved Fennel, Arugula, Avocado, and Orange Salad
Makes 12 servings This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines.

Ingredients

  • 3 bulbs fennel, shaved
  • 4 very ripe avocados, halved, pitted, peeled, sliced 1/8 inch thick
  • 1/2 cup pitted oil-cured Gaeta olives, sliced
  • 3/4 cup Garlic Confit Chablis Vinaigrette, plus as needed to adjust seasoning
  • 1 lb arugula
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup minced chives
  • Kosher salt, as needed to adjust seasoning
  • Ground black pepper, as needed to adjust seasoning
  • 1 cup orange suprêmes (from about 2 oranges)
  • 2/3 cup toasted Marcona almonds

Directions

  1. In a large bowl, gently toss the fennel, half of the avocado, and olives with the vinaigrette. In a separate bowl, combine the arugula, parsley, and chives. The salad can be prepared to this point up to 4 hours in advance. Store both bowls wrapped in the refrigerator.
  2. Gently toss the fennel mixture with the arugula salad. Taste and adjust seasoning. Add more vinaigrette if needed. Garnish with the remaining avocado, orange suprêmes, and toasted almonds.

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