Salad: United States – Bright Arugula-Orange Salad with Hazelnut Crunch
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Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
5 oz (140 g) baby arugula 1 small fennel bulb, cored and thinly shaved 2 navel oranges, segmented (reserve 1 tbsp (15 ml) juice) 1 tsp (5 ml) finely grated orange zest 1 / 2 cup (120 ml) hazelnuts, toasted and roughly chopped 1 / 4 cup (60 ml) shaved Parmesan (optional) 1 small shallot, finely minced 2 tbsp (30 ml) fresh lemon juice 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey 1 / 4 cup (60 ml) extra-virgin olive oil Kosher salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
5 oz / 140 g baby arugula 1 small fennel bulb, cored and thinly shaved 2 navel oranges, segmented (reserve 1 tbsp / 15 ml juice) 1 tsp finely grated orange zest 1 / 2 cup hazelnuts, toasted and roughly chopped 1 / 4 cup shaved Parmesan (optional) 1 small shallot, finely minced 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp honey 1 / 4 cup extra-virgin olive oil Kosher salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a bowl, whisk shallot, lemon juice, Dijon, honey, a pinch of salt, and pepper. Whisk in olive oil in a slow stream until emulsified. Stir in 1 tablespoon (15 ml) reserved orange juice. In a large bowl, combine arugula and shaved fennel. Toss with about half the vinaigrette to lightly coat. Plate the greens and top with orange segments, chopped hazelnuts, and shaved Parmesan (if using). Drizzle with remaining vinaigrette, sprinkle over the orange zest, and finish with a pinch of salt and freshly ground pepper. Serve alongside the soup.
Show original instructions
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a bowl, whisk shallot, lemon juice, Dijon, honey, a pinch of salt, and pepper. Whisk in olive oil in a slow stream until emulsified. Stir in 1 tablespoon reserved orange juice. In a large bowl, combine arugula and shaved fennel. Toss with about half the vinaigrette to lightly coat. Plate the greens and top with orange segments, chopped hazelnuts, and shaved Parmesan (if using). Drizzle with remaining vinaigrette, sprinkle over the orange zest, and finish with a pinch of salt and freshly ground pepper. Serve alongside the soup.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:30+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.