Salad: United States – Charred Fennel, Orange and Olive Salad with Citrus-Sherry 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 10 min

Additional 5 min

Total 25 min

Ingredients

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

2 small fennel bulbs, cored and cut into 1 / 2-inch (1.27 cm) wedges
1 tbsp (15 ml) olive oil, plus more as needed
Kosher salt and freshly ground black pepper, to taste
5 oz (140 g) baby arugula
2 navel oranges, segmented (reserve 2 tbsp (30 ml) juice)
1 / 2 cup (75 g) pitted Kalamata olives, halved
1 / 3 cup (45 g) toasted pistachios, roughly chopped
1 / 4 cup (10 g) fresh mint leaves, torn
2 tbsp (8 g) chopped flat-leaf parsley (optional)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh orange juice (from the segmented oranges)
1 tbsp (15 ml) sherry vinegar (or red wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 small shallot, finely minced
1 / 4 tsp (1 g) ground cumin

Show original ingredient measurements

2 small fennel bulbs, cored and cut into 1 / 2-inch wedges
1 tbsp (15 ml) olive oil, plus more as needed
Kosher salt and freshly ground black pepper, to taste
5 oz (140 g) baby arugula
2 navel oranges, segmented (reserve 2 tbsp / 30 ml juice)
1 / 2 cup (75 g) pitted Kalamata olives, halved
1 / 3 cup (45 g) toasted pistachios, roughly chopped
1 / 4 cup (10 g) fresh mint leaves, torn
2 tbsp (8 g) chopped flat-leaf parsley (optional)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh orange juice (from the segmented oranges)
1 tbsp (15 ml) sherry vinegar (or red wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 small shallot, finely minced
1 / 4 tsp (1 g) ground cumin

Instructions

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

Heat a large skillet over medium-high. Toss fennel with 1 tablespoon (15 ml) olive oil and a pinch of salt and pepper; sear 3–4 minutes per side until well charred and just tender. Transfer to a plate to cool slightly.
Segment the oranges over a bowl to catch juices; reserve 2 tablespoons (30 ml) of the juice for the dressing.
Whisk together extra-virgin olive oil, reserved orange juice, sherry vinegar, Dijon, honey, shallot, and cumin. Season the vinaigrette with salt and pepper to taste.
In a large bowl, combine arugula, charred fennel, orange segments, olives, mint, and parsley.
Drizzle with the vinaigrette and toss gently to coat. Sprinkle with pistachios and toss once more. Taste and adjust seasoning with salt, pepper, or a splash more vinegar as needed.
Serve immediately alongside the roast lamb to provide brightness and contrast.

Heat a large skillet over medium-high. Toss fennel with 1 tablespoon olive oil and a pinch of salt and pepper; sear 3–4 minutes per side until well charred and just tender. Transfer to a plate to cool slightly.
Segment the oranges over a bowl to catch juices; reserve 2 tablespoons of the juice for the dressing.
Whisk together extra-virgin olive oil, reserved orange juice, sherry vinegar, Dijon, honey, shallot, and cumin. Season the vinaigrette with salt and pepper to taste.
In a large bowl, combine arugula, charred fennel, orange segments, olives, mint, and parsley.
Drizzle with the vinaigrette and toss gently to coat. Sprinkle with pistachios and toss once more. Taste and adjust seasoning with salt, pepper, or a splash more vinegar as needed.
Serve immediately alongside the roast lamb to provide brightness and contrast.