Salad: Italy – Insalata di Finocchio e Arance (Fennel and Orange Salad)

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 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

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

1 large fennel bulb, fronds reserved
2 oranges, segmented (plus any juice reserved)
1 small shallot, very thinly sliced
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) extra-virgin olive oil
1 / 2 tsp (2.5 ml) honey
1 small garlic clove, finely grated
1 tsp (5 ml) fresh rosemary, very finely chopped
Kosher salt to taste
Freshly ground black pepper to taste
1 / 3 cup (30 g) shaved Parmesan
2 tbsp (15 g) toasted sliced almonds

Show original ingredient measurements

1 large fennel bulb, fronds reserved
2 oranges, segmented (plus any juice reserved)
1 small shallot, very thinly sliced
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
3 tbsp (45 ml) extra-virgin olive oil
1 / 2 tsp honey
1 small garlic clove, finely grated
1 tsp fresh rosemary, very finely chopped
Kosher salt to taste
Freshly ground black pepper to taste
1 / 3 cup (30 g) shaved Parmesan
2 tbsp (15 g) toasted sliced almonds

Instructions

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

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; cool.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thinly. Place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment the oranges over a bowl to catch juices; set segments aside and reserve 1 tablespoon (15 ml) of the juice.
Whisk lemon juice, lemon zest, reserved orange juice, honey, grated garlic, chopped rosemary, a pinch of salt, and a few grinds of pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, toss shaved fennel and shallot with just enough vinaigrette to lightly coat. Gently fold in orange segments.
Plate the salad and finish with shaved Parmesan, toasted almonds, torn fennel fronds, and a final crack of black pepper. Adjust salt to taste and serve immediately.

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; cool.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thinly. Place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment the oranges over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice.
Whisk lemon juice, lemon zest, reserved orange juice, honey, grated garlic, chopped rosemary, a pinch of salt, and a few grinds of pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, toss shaved fennel and shallot with just enough vinaigrette to lightly coat. Gently fold in orange segments.
Plate the salad and finish with shaved Parmesan, toasted almonds, torn fennel fronds, and a final crack of black pepper. Adjust salt to taste and serve immediately.