Salad can be sexy, when it wants to be. I feel akin to salad in this way. It may not be easy, and you definitely have to work for it, but it can happen. Besides it’s what’s on the inside that counts and this salad is overflowing with inherent goodness.
It’s bright and refreshing, and helped me understand why some cultures eat salad as a palate cleanser course after the main dish. It’s not necessarily an everyday salad. The flavors are bold but not overwhelming, which sounds oxymoronic but it’s true. They are flavors begging to be served alongside some seafood or with just with some bread and cheese. And wine.
arugula fennel citrus salad
orange (or grapefruit)
fennel bulb, sliced uber thin
radishes, sliced uber thin
shaved parmesan cheese
salt and pepper
The amount of any ingredient used is to your specific taste, and for how much salad you intend to make. There are no rules with this–everyone’s sexy…er, salad…is different.
Per the photos above, build up your salad starting with the arugula. Supreme the citrus (instructions here), and then squeeze the juice from the remaining pith over everything. Drizzle some olive oil, add salt and pepper, then toss all together. Serve it up immediately.