This salad packs a serious punch.

Each flavour brings a unique strength and sharpness to this salad that is balanced out beautifully by a sweet orange dressing. I don’t know about you, but I’m pretty convinced that the combination of orange and fennel came straight from the gods in heaven onto our plates. This is a widely held opinion, no?

Anyways! Even though this salad has many strong flavours in its midst, it makes a great dinner side to almost any type of citrusy seafood, chicken or even some type of legume patties (black bean burgers anyone?). I highly recommend either a lemony baked fillet of a white fish or chicken thighs marinated and baked in some kind of olivey tapenade. I’m getting all excited now…recipes to come!

In the meantime, try this salad!

INGREDIENTS

• FOR THE SALAD:
• 1 cup cherry tomatoes, halved
• 6 cups arugula
• ½ cup black olives, pitted
• 1 cup artichoke hearts in oil, drained and halved
• 1 fennel bulb, sliced thinly
• ¼ red onion, sliced thinly
• FOR THE DRESSING:
• 1/4 cup freshly squeezed orange juice
• 2 tbsp lemon juice
• 3 tbsp finely chopped flat leaf parsley
• 1/3 cup olive oil
• Sea salt
• cracked black pepper

Method

• Combine all of the dressing ingredients in a mason jar or small container. Cover with a lid and shake well until completely combined. Season with salt and pepper to taste and set aside.
• Chop the cherry tomatoes, black olives and artichoke hearts in half.
• Slice the onion & the fennel bulb in half cutting through the root. This will make it easier to get long thin slices. Slice the onion width-wise, creating thin long slices. Repeat with the fennel.
• Toss all ingredients in a bowl with your hands, drizzle the dressing overtop and serve.