- 1 5-ounce container of baby arugula greens
- 2 medium carrots, peeled and shaved into long strips
- 2 small zucchini, shaved into long strips
- 1 large fennel bulb, tough outer leaves removed, shaved into thin strips
- 2 clementines, peeled and sliced crosswise into thin rounds
- 1/3 cup sunflower seeds
To make the salad: Place the arugula greens onto a large serving platter. Using a vegetable peeler, shave the carrots and zucchini into long thin strips. Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips. Arrange the vegetable strips and the clementine rounds over the arugula. Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit.
To make the citrus dressing:
- 2 tablespoons white wine vinegar
- 2 teaspoons orange juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 8 tablespoons olive oil
Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl. Using a whisk, mix to combine. Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey
The cultivation of arugula dates to Roman times. The Romans first referred to this bitter green as “eruca. “Over centuries of time, regional dialects changed the pronunciation to “aruculu” in Northern Italy and “ruchetta” in Southern Italy. In modern times, the name has morphed into Arugula, and in England it is known as Rocket.
In many Italian recipes, this aromatic peppery green is added to a variety of dishes, topping pizzas and pastas, made into pesto, or in this recipe, arugula is the base of a colorful salad. The hearty salad green stands up well to the ribbons of vegetables, along with the sweet clementine citrus to balance the slight bitterness of the arugula.