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Crunchy Fennel and Arugula Salad https://www.metro.ca/userfiles/image/recipes/salade-de-fenouil-croquante-a-la-roquette-10003.jpg PT10M PT10M PT20M
Cut out segments from the oranges and grapefruit.In a bowl, combine the sliced fennel, the citrus segments, the arugula and the watercress. Reserve.In a small saucepot, heat the orange juice over medium-heat and let it reduce by half.When ready, transfer the reduced juice in a small container to let it cool.In a small bowl, combine all the ingredients from the vinaigrette with the cooled orange juice.Pour the vinaigrette over the salad and mix well.
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3 orange, peeled 1 pink grapefruit, peeled 1 large fennel bulb, sliced thinly 2 cups (500 mL) arugula, washed and drained 1 cup (250 mL) watercress, washed and drained
Crunchy Fennel and Arugula Salad

Crunchy Fennel and Arugula Salad

Rate this recipe
5 Votes
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    orange, peeled
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    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

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  • 1
    pink grapefruit, peeled
  • 1
    large fennel bulb, sliced thinly
  • 2 cups
    (500 mL)
    arugula, washed and drained
  • 1 cup
    (250 mL)
    watercress, washed and drained
  • vinaigrette

  • 1/2 cup
    (125 mL)
    orange juice
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    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

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  • 1/2 cup
    (125 mL)
    olive oil
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  • 1/4 cup
    (65 mL)
    sherry vinegar
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  • 1
    shallot, peeled and finely sliced

  • salt and pepper
Imprimer ma sélection

Preparation

Cut out segments from the oranges and grapefruit.

In a bowl, combine the sliced fennel, the citrus segments, the arugula and the watercress. Reserve.

In a small saucepot, heat the orange juice over medium-heat and let it reduce by half.

When ready, transfer the reduced juice in a small container to let it cool.

In a small bowl, combine all the ingredients from the vinaigrette with the cooled orange juice.

Pour the vinaigrette over the salad and mix well.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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