This is a really easy salad. And I make it every time I manage to assemble all of the necessary ingredients. Baby arugula leaves. 
Some fresh fennel bulbs. Crisp, thin-skinned Japanese or Chinese pears. Good oranges, in this case, superb Sagada-grown navels. Simply slice the fennel thinly or use a mandoline to shave it… then mix in peeled and chopped oranges, sliced pears and some arugula. Dress with a little olive oil and orange juice and sprinkle with freshly cracked black pepper and salt if you like. Add shaved parmesan if you want a different texture. Perfect with a pasta and a bottle of Pelligrino (sparkling water). You have the bitterness and pepperyness of the greens, the licorice like taste of fennel, the juiciness, sweetness and acidity of the oranges and pears and the saltiness of the cheese. Less than 10 minutes to prepare. I had it for lunch yesterday with a small piece of fish. Yes, I am still struggling to limit caloric intake… I also posted a variation of this salad before, click here…
12 Responses
Where do you get your fennel from? I’ve only seen it in Santis.
This is one of my favorite salads. Especially with freshly-shaved parmesan cheese on top. This is the reason why I go to Bottega del Vino in New York City for lunch.
Wygsal, since MM mentioned he was at Salcedo Market last Saturday, im pretty sure he sourced his fennel and Sagada oranges from there :) The big veggie stall close to the walkway to the park had these oranges on display, and the fennel bulbs are usually on the wire rack in front. Hope this helps!
Its great combination has all the good elements and no guilt feeling after finishing your plate. It is good filler with minimal calories!
i keep wondering where you go to get your ingredients – sagada grown navels, fennels. from Salcedo market? i really must go there one of these days.
..and thanks for letting me know where to get fresh lobsters.
Wysgal, Myra P. was spot on, I got the fennel at the Salcedo Market from Joey Malana. He said it was grown at some state university experimental farms up near Baguio. The gardens of Antonios in Tagaytay also grow fennel. And yes, Santis does carry both the local and imported (much bigger and more expensive) fennel. Ana, the Sagada grown navels were from the Salcedo market as well. I first found them at the Baguio market a couple of years ago and wrote a post on them here… I really do like them, the quality of the pulp and juiciness is superb. And if the rinds are unblemished, they make fantastic candied orange peel. But fantastic!
MM, I am making this salad-it has all my favorite flavors plus some crunch! Thank you for sharing it with us.
And may I ask where you got your sandwich plate? I really like your plate! I hope you sourced it locally.
Thanks, MM!
I bought the flat ceramic plates from a potter in Antipolo, Blue Moon Cafe I think it is, with overruns from the potters kilns sold near the restaurant… but that was eons ago so I don’t know if they still make the same style. It has Pinatubo ashe to boot in the glaze…
fennel and orange tastes great then spice it up with arugula. . .perfect MM!!!
How odd, I bought oranges and fennel couple of weeks ago at the market, sliced them, and roasted them in olive oil and ate them with a sprinkle of fleur de sel and cracked black pepper. Then had a slice of parmesan cheese, with cava to top off the light dinner. Must be the availability of the produce that sparks similar menus around town.
Thank you, MM for responding. If they still exists, I will find them. Hahaha..
I already made a comment in the original entry on Sagada oranges.
They’re really amazing. So amazing, I’ve been searching the net for more information on where I can get more in Manila.
How much are the oranges in the Salcedo market, and are they available regularly? I really should go there soon.