Despite the panic that Labor Day means the end of summer, there are still plenty of warm days and alfresco dining opportunities to come. September is one of those months that can enter on a cooler temperature note, or what East Enders refer to as “false fall,” followed by some days of low humidity and sunny skies, making for the perfect excuse to have dinner outside. We suggest starting your outdoor meal with this citrus, fennel and arugula salad.
“This is an absolute ideal late summer salad because, first of all, the baby arugula holds up in the heat better than some other lettuces,” says cookbook author and North Fork native Paula Croteau. “It’s a little sturdier.”
As a certified cooking instructor with over two decades of teaching, Croteau’s recipes celebrate all the seasons on the East End. Her frequently sold-out Boisseaux Cooking School classes are immersive, with hands-on demonstrations and tastings.
When segmenting fruit for this salad, a hands-on lesson is likely a good idea.
“When cutting citrus, you want to take the pith away so just the beautiful flesh remains,” explains Croteau. “I use a bendable long knife that people generally cut tomatoes with. I find it easily takes those wedges of the citrus fruit out of its membrane and keeps the fruit visually beautiful.” While you master the art of segmenting, remember to do so over a bowl to catch all the juice for the tangy dressing. “Utilizing the orange and grapefruit juice with the olive oil, a little bit of Dijon, and honey makes a nice, creamy dressing.”
The surprisingly sophisticated component may be the raw, thinly sliced sweet fennel.
“I use it often as a substitute for celery,” says Croteau. “It’s mild tasting with a bit of anise, but not overwhelming.”
Toasted pignoli nuts and creamy burrata (or shaved parm) complement the slight bitterness of the baby arugula (try Sang Lee’s organic), making this simple salad an excellent starter for your next outdoor gathering — especially during the warmer days of the “second summer.”
“Honestly, pairing this salad with grilled shrimp would be wonderful,” suggests Croteau. “With a little baguette and a nice bottle of wine, you’ve got dinner.”
Citrus, fennel and arugula salad
Ingredients
- 4 cups baby arugula leaves
- 1 medium bulb fennel, cored and thinly sliced
- 1 pink grapefruit, sectioned
- 1 orange, sectioned
- 1/4 cup pignoli nuts, toasted
- Parmigiana Reggiano, shaved
- 1/2 cup extra virgin olive oil
- 1/4 cup citrus juice from fruit
- 1 tbsp honey dijon
- salt and pepper to taste
Directions
- In a large bowl layer arugula, fennel and citrus.
- Top with nuts and shaved cheese.
- Whisk together oil, citrus juice and dijon until creamy.
- Just before serving, drizzle citrus vinaigrette on salad and gently toss.
- Serve with seasoned burrata and baguette!
