Orange, Fennel and White Bean Salad | Lunch

The sweet tangy flavour of the orange balances the bright, anise-like flavour

of fennel in this dish very nicely. You could also serve this salad on a bed of

spinach if you prefer a milder green.


6 large oranges, peeled and segmented

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

1 medium fennel bulb, trimmed and thinly sliced

2 tablespoons minced fresh fennel fronds

2 cups cooked navy beans, or one 15-ounce can, drained and rinsed

Salt to taste

Cayenne pepper to taste

4 cups arugula


1. Combine the orange sections, lemon juice, balsamic vinegar, fennel bulb

and fronds, beans, salt, and cayenne pepper in a large bowl and mix well.

Let sit for 1 hour before serving.

2. To serve, divide the arugula between four individual plates and spoon the

salad on top of the greens.

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