Side Dish: United States – Bright Arugula-Fennel Citrus 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 15 min

Cook 4 min

Total 20 min

Ingredients

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

5 oz (140 g) baby arugula
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
1 large orange, segmented (save any juices)
2 tbsp (30 ml) small capers, rinsed and drained
1 / 4 cup (30 g) sliced almonds, toasted
2 tbsp (30 ml) chopped fresh parsley (optional: 1 tbsp (15 ml) chopped fresh dill)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey or maple syrup
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper

Show original ingredient measurements

5 oz / 140 g baby arugula
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
1 large orange, segmented (save any juices)
2 tbsp small capers, rinsed and drained
1 / 4 cup (30 g) sliced almonds, toasted
2 tbsp chopped fresh parsley (optional: 1 tbsp chopped fresh dill)
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

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

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon, honey, salt, and pepper until emulsified. If you reserved orange juices from segmenting, whisk in 1–2 teaspoons (5 to 10 ml) to taste.
In a large bowl, combine arugula, shaved fennel, orange segments, capers, and parsley (and dill, if using).
Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with a pinch more salt or lemon juice if desired.
Transfer to a serving dish and top with toasted almonds and a few chopped fennel fronds. Serve immediately.

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon, honey, salt, and pepper until emulsified. If you reserved orange juices from segmenting, whisk in 1–2 teaspoons to taste.
In a large bowl, combine arugula, shaved fennel, orange segments, capers, and parsley (and dill, if using).
Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with a pinch more salt or lemon juice if desired.
Transfer to a serving dish and top with toasted almonds and a few chopped fennel fronds. Serve immediately.