Side Dish Sunday is the perfect way to ease your way into eating healthier. We all can’t go cold turkey. Some of us need a little hand-holding and daily encouragement. If you resolved to eat healthier or test your principles with being a vegetarian, start by adding vegetarian or plant-based side dishes to your meals. Spend Sunday afternoons testing new flavors and ingredients. Invite friends and family over to share in the experience. Make it fun. Try something new. The more you play around with new recipes, the easier it will be to go the distance and embrace being a vegetarian. Who says you have to go to a fancy restaurant for an incredible culinary experience? For those of you who have already adopted the vegetarian lifestyle, Bon Appétit!
Today’s recipe is provided by Danielle Walker, author of the Against All Grain blog. She is the author and photographer of the New York Times Best Selling cookbook Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, she removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.
Summertime Arugula, Fennel, and Citrus Salad (serves 4)
- 6 cups arugula
- 2 large oranges
- 1 fennel bulb, stems and leaves removed then thinly sliced
- 1/4 cup slivered almonds
- salt and pepper
- 1/8 cup fresh orange juice
- 1 tablespoon honey
- 1/8 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- First, segment your oranges and remove the membranes.
- Using a sharp knife, cut off the top and bottom of the orange. Then cut down the sides to remove the peel and the white bitter pith.
- Using a pairing knife, separate the orange segments from the membranes. Do all of this over a bowl so you can catch the fresh juice that will inevitably spill out from the orange. There’s also quite a bit of juice left in the membranes, so squeeze it in your palm to release the rest.
- Mix all of the dressing ingredients, except for the olive oil.
- In a constant, slow stream, begin to whisk in the oil until well incorporated. (TIP: Use a blender bottle with the wire ball and shake it up for a few minutes. It works so well for dressings!
- Combine the arugula, orange slices, fennel, and slivered almonds in a bowl.
- Pour about 1/4 cup of the dressing over the salad and sprinkle a pinch of salt and ground pepper over the top then toss to mix.
If you’ve never segmented an orange before, watch a tutorial on YouTube to see how it’s done. It’s super easy and makes the orange slices melt in your mouth since they’ve been separated from the tougher membrane.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado