MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Arugula Salad with Caramelized Endive and Fennel

Arugula Salad with Caramelized Endive and Fennel

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Arugula Salad with Caramelized Endive and Fennel

Ingredients

Serves 4

  • 1 bulb fennel, trimmed and cut into 8 to 12 wedges
  • 2 Belgian endives, each cut lengthwise into 6 wedges
  • 3 sprigs fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 5 dried Black Mission figs, quartered
  • 2 blood oranges, peeled and segmented
  • 8 cups baby arugula, about 5 ounces

Directions

  1. Preheat oven to 400 degrees. Toss fennel, endives, rosemary, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread mixture in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until fennel and endives are well browned, about 35 minutes. Discard rosemary.
  2. Transfer fennel mixture to a large serving bowl. Add vinegar, mustard, remaining tablespoon oil, the figs, and orange segments. Toss well to combine. Let cool to room temperature. Just before serving, toss fennel mixture with the arugula. Season with salt and pepper, if desired.
From Martha Stewart Living, October 2005

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Whole-Grain Croutons
  • Roasted Acorn Squash
  • Acorn Squash Salad
  • Winter Salad
  • Roasted Autumn Salad
  • Spicy Chicken Wings
  • Striped Bass
  • Roasted Acorn Squash
  • Pear and Shallot Salad
  • Whole-Grain Croutons
  • Roasted Acorn Squash
  • Acorn Squash Salad
  • Winter Salad
  • Roasted Autumn Salad
  • Spicy Chicken Wings
  • Striped Bass
  • Roasted Acorn Squash
  • Pear and Shallot Salad

 

Today on MarthaStewart.com