Ensalada de rúcula y cítricos

Ingredientes

• 5 cups baby arugula (peppery, tender greens)
• 2 large oranges or blood oranges (peeled and sliced into rounds)
• 1 small fennel bulb (thinly sliced)
• 1/4 cup toasted almonds or pistachios (roughly chopped)
• 1/4 cup crumbled feta or goat cheese (substitute nutritional yeast for a dairy-free option)
• 1 teaspoon honey or maple syrup (optional)
• 1 lemon zest (optional for extra aroma)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar or champagne vinegar
• Salt and freshly cracked black pepper (to taste)

Preparación

1. 1

   --- Preparation ---

2. 2

   Warm a small skillet over medium heat and toast the almonds or pistachios for 2–3 minutes until fragrant and slightly browned. Let them cool.

3. 3

   Peel the oranges with a knife to remove the pith, then slice into rounds or segment them for a cleaner bite.

4. 4

   Thinly slice the fennel bulb and zest the lemon.

5. 5

   --- Make Dressing ---

6. 6

   Whisk together olive oil, vinegar, honey (or maple syrup), a pinch of salt, and a few twists of black pepper. Adjust for taste.

7. 7

   --- Assemble ---

8. 8

   In a large bowl, combine arugula, fennel, and orange segments. Drizzle with dressing and gently toss.

9. 9

   Scatter toasted nuts and crumbled cheese on top. Finish with lemon zest and an extra crack of black pepper.

10. 10

    --- Serve ---

11. 11

    Serve immediately for best texture and freshness.