Sicilian Fennel & Citrus Salad with Chickpeas and Mint
A vibrant, texturally rich salad that captures the sun-drenched flavors of the Mediterranean. Sweet, juicy orange segments and crisp, anise-scented fennel are balanced by the gentle brininess of Kalamata olives and the earthy substance of chickpeas. A bright, garlic-infused citrus vinaigrette and fresh mint tie everything together, creating a dish that is as nourishing as it is beautiful.
Servings 6
Calories 309kcal
Equipment
- Large serving platter
- Large mixing bowl
- Small bowl or jar for vinaigrette
- Whisk
- Sharp paring knife
- Mandoline slicer or sharp chef's knife
Ingredients
For the Zesty Citrus Vinaigrette:
- 7 tablespoons Extra Virgin Olive Oil
- 1/2 cup Freshly Squeezed Orange Juice
- 1 tablespoon Freshly Squeezed Lemon Juice
- Zest of 1 medium Orange
- 1 medium Clove Garlic finely grated or microplaned
- 1/4 teaspoon Freshly Ground Black Pepper
For the Salad Assembly:
- 15 oz 425 g Arugula, washed and dried
- 6 medium Cara Cara or Navel Oranges
- 2 medium Fennel Bulbs
- 1 15-oz can Chickpeas, thoroughly rinsed and drained
- 1/3 cup Kalamata Olives pitted and thoroughly rinsed
- 1/4 cup Fresh Mint Leaves for garnish
Instructions
- Prepare the Vinaigrette: In a small bowl or a glass jar with a lid, combine all vinaigrette ingredients: extra virgin olive oil, fresh orange and lemon juices, orange zest, grated garlic, and black pepper. Whisk vigorously or shake the sealed jar until the mixture is well-combined and lightly emulsified. Set aside to allow the flavors to meld.
- Segment the Oranges: Using a sharp paring knife, slice off the top and bottom of the oranges. Stand an orange on one flat end and carefully slice downwards, following the curve of the fruit, to remove all the peel and white pith. Over a bowl to catch any juices, hold the peeled orange and carefully cut between the membranes to release the individual segments. Place the segments in a large mixing bowl.
- Prepare the Fennel: Trim the fronds and the tough base from the fennel bulbs. Halve the bulbs lengthwise and remove the core. Using a mandoline on a very thin setting (or a sharp knife), shave the fennel into paper-thin slices. Add the shaved fennel to the bowl with the orange segments.
- Combine the Core Ingredients: Add the rinsed and drained chickpeas and the rinsed Kalamata olives to the bowl containing the orange segments and fennel.
- Dress the Salad: Pour about two-thirds of the prepared vinaigrette over the ingredients in the mixing bowl. Using your hands or silicone spatulas, gently toss everything together until just coated. Be careful not to break the delicate orange segments.
- Assemble and Serve: Arrange the arugula on a large serving platter to create an even bed of greens. Artfully spoon the dressed fennel, orange, and chickpea mixture over the top. Drizzle the remaining vinaigrette evenly over the entire salad. Garnish generously with fresh mint leaves and serve immediately.
Notes
- Rinsing is Key: Thoroughly rinsing the canned chickpeas and the Kalamata olives under cold water is crucial for removing excess sodium and bringing out the salad's fresh flavors.
- Make-Ahead: You can prepare the vinaigrette and all the salad components (oranges, fennel, chickpeas) up to 4 hours in advance. Store them in separate airtight containers in the refrigerator. Dress and assemble just before serving to ensure the best texture.
- Ingredient Quality: This salad shines when made with high-quality ingredients. Use a flavorful, fresh extra virgin olive oil for the best results.
Nutrition Information
(per serving)- Calories: 309
- Total Fat: 20.2 g
- Saturated Fat: 2.3 g
- Sodium: 148 mg
- Total Carbohydrate: 32.1 g
- Dietary Fiber: 8.7 g
- Total Sugars: 17.2 g (0 g added)
- Protein: 5.5 g