Arugula, Fig and Fennel Salad w/ Orange-Tahini Dressing
Here’s another great recipe from Christie in the Produce Dept. at Marlene’s. For best results, use Tahoma Farms arugula!
This is a simple summer salad that highlights unique seasonal ingredients. Black mission figs are preferable for this dish, as the sweetness cuts the bitter and pungent notes of the arugula and fennel (plus the color contrast is beautiful). Although many varieties of figs grow well in the northwest, there are no organic growers, thus Marlene’s receives its bounty from California. Most of these salad ingredients are best made with fresh ingredients from down the road at Tahoma Farm. The freshest ingredients are sure to make the most delicious, nourishing meal. This dish is great served as a side salad for a gathering of people or served as a meal for one.
Arugula, Fig & Fennel Salad
- 1 bunch arugula, washed
- 1 bulb fennel, shaved thing (use the fronds too if you desire)
- 6-8 organic black mission figs, quartered
- 2 green onions, minced
- 1/4 red onion, thinly sliced (optional)
Toss all ingredients in a large bowl and set aside.
- 1/2 cup fresh-squeezed orange juice (about 2-3 oranges)
- 1/2 cup fresh lemon juice
- 2 Tbs Artisana raw tahini
- a few nubs of ginger (optional)
- mint leaves (optional)
Place all ingredients into a blender and blend on high until creamy and homogenized. Pour over salad just before serving.
Christie Mae Qualey works in the Produce Dept. at Marlene’s – Tacoma and writes her own food blog at www.reciprocity-foods.com