Do you like the texture and flavor of fennel? It was a new ingredient I discovered when I moved to the U.S. In Japan, we don’t use fennel in our cooking, so I learned to use it as an ingredient in my soups first, and I loved it. My local pizza restaurant used raw fennel in their salad and I absolutely loved the texture. So here’s my take on their salad – Arugula Salad with Fennel and Navel Orange which has become one of our family’s favorite salads that I make at home.
Arugula + Fennel Bulb + Navel Oranges = Heavenly
This beautiful and delicious salad involves 4 components: arugula, a fennel bulb, navel oranges, and walnuts. Arugula: Its peppery and pungent flavor adds an extra kick to this refreshing salad and complements the sweetness of navel oranges. For a substitute, try baby spinach with or without the watercress depending on your personal preference for the peppery taste. Fennel bulb: The thinly sliced fennel bulb plays a pretty important role in this salad by providing a delightful crunch to the arugula salad. However, if you are not a fan of this vegetable or don’t have access to it, I’d just skip it. Some people suggest celery as a substitute for fennel bulbs in various recipes but IMHO the taste is very different. If it was for a stew, I’d use celery as a substitute because the texture is quite similar and you don’t taste the ingredient’s natural flavor as much in a stew. Navel oranges: They are seedless, sweet, and very juicy and work really well with this salad. I also use their juice to add a floral, citrusy accent to the dressing. In case you can’t find them, you can substitute them with Valencias or any other sweet orange varietals. Walnuts: Quickly roast the walnut in the pan for a more nutty flavor and extra crunch.
Arugula Salad with Delicate & Light Champagne Vinegar Dressing
For this arugula salad dressing, I use navel orange juice, olive oil, and champagne vinegar. Now if you can’t find champagne vinegar, you can substitute it with white wine vinegar but remember it’ll be a bit stronger. Champagne vinegar is lighter and fizzier than white wine vinegar, and it’s a great choice for making dressing for this kind of fruit salad. How about substituting with cider vinegar or distilled vinegar? I think they are too sour for this salad dressing. This salad was inspired by one of my favorite pizza restaurants in San Francisco – PIZZERIA DELFINA, who won the James Beard award in 2008. I am getting hungry just thinking about their pizza crust…
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Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: Originally published on Mar 26, 2015.
