Salad: United States – Shaved Fennel, Orange and Arugula Salad with Lemon-Caper Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, trimmed and very thinly sliced (reserve fronds)
4 cups (120 g) baby arugula
2 navel oranges, peeled and segmented
2 tbsp (30 ml) fresh orange juice (from the segmented oranges)
1 / 3 cup (35 g) sliced almonds, toasted
2 tbsp (30 ml) chopped fennel fronds or fresh mint
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) honey or maple syrup
1 tbsp (15 ml) capers, rinsed and chopped
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, trimmed and very thinly sliced (reserve fronds)
4 cups (120 g) baby arugula
2 navel oranges, peeled and segmented
2 tbsp (30 ml) fresh orange juice (from the segmented oranges)
1 / 3 cup (35 g) sliced almonds, toasted
2 tbsp chopped fennel fronds or fresh mint
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp capers, rinsed and chopped
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

If your almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 3 to 4 minutes; cool.
Whisk together lemon juice, lemon zest, Dijon, honey, capers, and the reserved 2 tablespoons (30 ml) orange juice with a pinch of salt and pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine the shaved fennel, arugula, orange segments, and chopped fennel fronds or mint.
Season the salad lightly with salt and pepper, then drizzle over just enough vinaigrette to coat (you may not need all of it). Toss gently to combine.
Scatter toasted almonds over the top and serve immediately alongside the creamy farfalle.

If your almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 3 to 4 minutes; cool.
Whisk together lemon juice, lemon zest, Dijon, honey, capers, and the reserved 2 tablespoons orange juice with a pinch of salt and pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine the shaved fennel, arugula, orange segments, and chopped fennel fronds or mint.
Season the salad lightly with salt and pepper, then drizzle over just enough vinaigrette to coat (you may not need all of it). Toss gently to combine.
Scatter toasted almonds over the top and serve immediately alongside the creamy farfalle.