Olive & Orange Arugula Salad with Fennel Vinaigrette

I love how the oranges give this simple salad a splash of sweetness to contrast with the savory punch of the olives.

Category: Lunch

Preparation time: 25 mins

Chilling time: 1 hour

Total time: 1 hour 25 mins

Servings: 8

Your Ingredients:

• 4 cups of Arugula
• 2 Persian cucumbers
• 2 Cara Cara or navel oranges
• 1/2 cup of Kalamata olives
• 1 teaspoon of fennel seeds
• 1 tablespoon of cashew halves
• 1 teaspoon of Dijon mustard
• 5 tablespoons of extra virgin olive oil
• 3 tablespoons of red wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

How To Make Your Olive & Orange Arugula Salad with Fennel Vinaigrette:

1. Thinly slice your Persian cucumbers using a sharp chef’s knife and wooden cutting board.
   
   
   
   
2. Peel your oranges and then separate into segments.
   
   
3. Use a precise paring knife to half the Kalamata olives.
   
   
4. Crush the fennel seeds slightly between a chef’s knife blade and a cutting board.
   
   
5. Heat a small skillet on medium heat and, once hot, add the crushed fennel seeds and cashew halves. Move them around constantly using a solid spatula and watch them like a hawk as they can easily burn!
   
   
   
   
6. Place the mustard, fennel seeds, oil, vinegar, salt and pepper into a small bowl. Whisk well with a small balloon whisk to combine ingredients.
   
   
7. Arrange the Arugula leaves in your salad / presentation bowl. Top with the olives, orange segments and cucumber slices.
   
   
8. Cover your salad and chill in the fridge for 1 hour.
   
   
9. Just before you serve, drizzle over your fennel vinaigrette. Add more salt and pepper to taste, and serve your salad with serving tongs.

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