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
- 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.
- 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.
