Fennel & Orange Salad With Herby Dressing



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Fennel & Orange Salad With Herby Dressing



3 tablespoons extra-virgin olive oil

2 tablespoons fresh cara-cara orange juice

1 tablespoon freshly grated orange zest

1 tablespoon Marshall’s Haute Sauce, Bird’s Eye Basil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh cilantro

½ teaspoon local honey

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper



4 cups arugula

1 large fennel bulb (or three small), thinly sliced

2 cara-cara oranges, segmented

2 radishes, thinly sliced

½ cup salted Marcona almonds

¼ cup Castelvetrano pitted olives

¼ cup torn fresh basil

  1. Soak the sliced fennel in a bowl of ice water, and let soak for 15 minutes until the ice melts.
  2. To make the dressing, in the bottom of a big salad bowl, whisk together the oil, orange juice, orange zest, Bird’s Eye Basil sauce, honey, salt, and pepper.
  3. Drain and dry the fennel.
  4. Toss the arugula and drained fennel in the dressing.
  5. Plate the tossed salad, and top with oranges, radishes, almonds, olives, and basil.