Side Dish: United States – 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 12 min

Cook 4 min

Total 16 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 and bulb very thinly sliced
3 cups (90 g) arugula
2 oranges, segmented (reserve 1 tsp (5 ml) zest and 2 tbsp (30 ml) juice)
1 / 4 small red onion, very thinly sliced
1 / 3 cup (35 g) sliced almonds, toasted
2 tbsp (30 ml) fresh dill, finely chopped
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey (or maple syrup)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

1 large fennel bulb, fronds reserved and bulb very thinly sliced
3 cups (90 g) arugula
2 oranges, segmented (reserve 1 tsp zest and 2 tbsp juice)
1 / 4 small red onion, very thinly sliced
1 / 3 cup (35 g) sliced almonds, toasted
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

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

Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Whisk the vinaigrette: in a small bowl combine lemon juice, reserved 2 tablespoons (30 ml) orange juice, reserved 1 teaspoon (5 ml) orange zest, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in half the chopped dill.
Prepare the fennel: trim and reserve a few delicate fronds for garnish. Halve the bulb, remove the core, and shave very thinly using a mandoline or knife. Place shaved fennel in a large bowl with the arugula and red onion.
Add half of the orange segments to the bowl. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Taste and adjust seasoning with more salt or pepper as needed.
Plate the salad and top with remaining orange segments, toasted almonds, remaining chopped dill, and torn fennel fronds.
Finish with the remaining vinaigrette (as desired) and a final crack of black pepper. Serve immediately.

Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Whisk the vinaigrette: in a small bowl combine lemon juice, reserved 2 tablespoons orange juice, reserved 1 teaspoon orange zest, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in half the chopped dill.
Prepare the fennel: trim and reserve a few delicate fronds for garnish. Halve the bulb, remove the core, and shave very thinly using a mandoline or knife. Place shaved fennel in a large bowl with the arugula and red onion.
Add half of the orange segments to the bowl. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Taste and adjust seasoning with more salt or pepper as needed.
Plate the salad and top with remaining orange segments, toasted almonds, remaining chopped dill, and torn fennel fronds.
Finish with the remaining vinaigrette (as desired) and a final crack of black pepper. Serve immediately.