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Brighten Up Your Plate With This Refreshing Citrus Salad


Just because the trees are bare and the mercury has dropped below freezing doesn’t mean there’s nothing exciting at the supermarket. In January, stores flood with a rainbow of citrus (e.g., blood oranges, pink Cara Caras, honey-sweet tangerines, and more) that are great for eating but even better for enlivening a dead-of-winter salad. Serves 2-4




• 3 seasonal oranges (such as blood oranges,Cara Caras, or tangerines)

• ½ Tbsp Champagne vinegar

• 1 tsp honey

• 1/8 tsp crushed red pepper flakes

• 2 Tbsp extra virgin olive oil

• 4 oz baby arugula

• ½ bulb of fennel, thinly sliced

• salt and pepper to taste



To prep oranges, cut ½- to ¾-inch off the top and bottom to expose the fruit. Using a knife, follow the shape of the orange to remove the peel and pith. Slice each orange into 1/3-inch slices.

In a large bowl, whisk together the vinegar, honey, pepper flakes, and olive oil. Season generously with salt and pepper. Toss arugula and fennel with dressing.

To serve, mound dressed salad on a platter. Arrange orange slices on top. Season with more black pepper and serve immediately. 



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