|Serves||4 to 6|
|Prep Time||15 minutes|
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|
This content is from the Culinate Kitchen collection.
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