Top | Salads
Fennel, Almond, and Satsuma Salad
(recipe, Carrie Floyd)
Every time I make this salad, I watch others polish off the dregs — the lemon-laced fennel, the toasty bits of almond — from the salad bowl. Make this fetching, bright-tasting salad in the winter months when tangerines are plentiful.
- 1 large fennel bulb
- 1 small shallot, thinly sliced
- 2 Tbsp. freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 satsumas (or mandarin oranges or other tangerines)
- 1 cup sliced almonds
- 6 to 8 cups arugula, washed and dried
- Remove the stalks from the fennel bulb and cut the bulb into thin slices. Remove the fennel fronds from the stalks and roughly chop the fronds; discard the stalks.
- Place the fennel slices and fronds in a large bowl along with the sliced shallots, lemon juice, olive oil, salt and pepper; toss and set aside.
- Peel the satsumas and break them apart into quarters, then slice across the quarters, making triangles. Add the tangerines to the fennel, along with any accumulated tangerine juice.
- In a hot cast-iron or nonstick skillet, toast the almonds, shaking or stirring often, until golden brown. Remove from the pan to cool.
- Add the arugula to salad bowl and toss with the fennel, tangerines, and half of the toasted almonds. Sprinkle the remaining almonds over the top of the salad, add a fresh grind of black pepper, and serve.