Arugula Salad with Sunny Vinaigrette
#salad
#arugula
#sunny
#vinaigrette
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Sunny Orange Vinaigrette 4 tbsp
- mandarins or medium Cara Cara or navel orange 1
- roasted pistachios or nut/seed of choice ¼ cup
- arugula 5 oz
- medium fennel bulb ½
- Sea
📝
If using pistachios with shells, it will take several minutes to shell them, so start the recipe off by doing that. Feel free to substitute the pistachios, if using, with roasted hazelnuts, almonds, or other nuts you have at home. Storage: This salad is best served fresh, so only make as much as you’ll be able to eat. Nutrition boost: Top the salad with sliced strawberries if in season. Or, if you have peaches or nectarines, slice them up and add them here. For added protein, sprinkle the salad with hemp seeds.
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1Gather: Sunny Orange Vinaigrette , mandarins or medium Cara Cara or navel orange , roasted pistachios or nut/seed of choice , arugula , medium fennel bulb , Sea salt or kosher salt and freshly cracked black pepper.
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2Take the Sunny Orange Vinaigrette out of the fridge. If it has solidified, set the jar in a shallow bowl of hot water to come back to room temperature.
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3Segment the mandarins, then chop each segment in half. If using a larger orange, cut the segments into bite-sized pieces.
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4If using, chop the pistachios or nuts of choice (keep seeds whole).
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5Add the arugula, sliced fennel if using, and citrus to a serving bowl.
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6Shake the Sunny Orange Vinaigrette to re-emulsify. Drizzle the vinaigrette on the salad and toss to coat with your hands or tongs. If using, scatter on the chopped nuts and fennel fronds. Taste, adding more vinaigrette, as well as salt and pepper, to taste.