Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
305
Calories
5g
Protein
15g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup fresh orange juice
- 2 Tbs. fresh lemon juice
- 2 tsp. grated orange zest
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. canola oil
- 2 tsp. Dijon mustard
- 1/2 tsp. dried tarragon
- 1 shallot, chopped
- Salt and freshly ground pepper, to taste
- 1 large fennel bulb
- 3 large navel oranges
- 4 cups arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes