Name: Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad
Yield: Makes 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 shallot, minced; 1/2 teaspoon (packed) grated lemon peel; 1 large fresh fennel bulb, trimmed, halved, very thinly sliced; 1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips; 6 cups trimmed arugula leaves (from two 4-ounce packages); 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices; Pomegranate seeds

This refreshing and versatile salad sets off some of the more decadent dishes at Isa.

Recipe information

Yield
Makes 6 servings

Ingredients

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 shallot, minced

1/2 teaspoon (packed) grated lemon peel

1 large fresh fennel bulb, trimmed, halved, very thinly sliced

1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips

6 cups trimmed arugula leaves (from two 4-ounce packages)

2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices

Pomegranate seeds

Preparation

Step 1
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Step 2
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

TagsSalad Arugula Leafy Greens Vegetable Fennel Root Vegetable Apple Fruit Orange Citrus Pomegranate Tangerine Side Dinner Lunch Vegan Vegetarian Nut Free Dairy Free Gluten Free Easy Quick No-Cook Bon Appétit

Recipe notes

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