Arugula Citrus Salad with Fennel Recipe
March 26, 2026
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Arugula Citrus Salad with Fennel, features the like, as well as blood orange, grapefruit, flakey Parmesan, and Sonoma Gourmet Basil and Parmesan Olive Oil, for a sweet, savory, and tangy side. Serves 4 people as a side salad..
Ingredients:
- 4 cups baby arugula
- 1 small fennel bulb, very thinly sliced (fronds reserved)
- 2 blood oranges, peeled and sliced into rounds or segments
- 1 grapefruit, peeled and sliced into rounds or segments
- 1/3 cup flakey or shaved Parmesan cheese
- 3 tbsp Sonoma Gourmet Basil and Parmesan Olive Oil
- 1 tbsp lemon juice or white wine vinegar
- Flakey salt and freshly ground black pepper
Preparation:
- Add arugula to a large shallow bowl or platter, then scatter fennel slices over the top.
- Arrange blood orange and grapefruit pieces over the greens so the colors are spread out.
- In a small bowl, whisk Sonoma Gourmet Basil and Parmesan Olive Oil with lemon juice or vinegar, plus a pinch of salt and pepper.
- Drizzle dressing over the salad, then finish with flakey Parmesan, fennel fronds, and a final pinch of salt and pepper to taste.
- Pro-Tip: For extra pop, shave the Parmesan directly over the just-dressed salad instead of right before serving so it softens slightly and gives a richer bite.
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