Salad: United States – Shaved Fennel, Citrus and Radish Salad with Grapefruit-Shallot 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 20 min

Cook 3 min

Total 23 min

Ingredients

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

1 large fennel bulb, cored and thinly shaved (fronds reserved)
2 cups (60 g) baby arugula
1 cup (120 g) cucumber, thinly sliced
4 radishes, thinly sliced
1 navel orange, segmented
1 pink grapefruit, segmented, plus 1 tbsp (15 ml) juice reserved
2 tbsp (30 g) toasted pistachios, chopped
1 tbsp (15 ml) fresh mint, torn (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) reserved grapefruit juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 small shallot, minced
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, cored and thinly shaved (fronds reserved)
2 cups (60 g) baby arugula
1 cup (120 g) cucumber, thinly sliced
4 radishes, thinly sliced
1 navel orange, segmented
1 pink grapefruit, segmented, plus 1 tbsp (15 ml) juice reserved
2 tbsp (30 g) toasted pistachios, chopped
1 tbsp fresh mint, torn (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) reserved grapefruit juice
1 tsp Dijon mustard
1 tsp honey
1 small shallot, minced
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

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

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 1 tablespoon (15 ml) grapefruit juice for the dressing.
Whisk together olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine shaved fennel, arugula, cucumber, and radishes. Add about half the dressing and toss to coat.
Gently fold in the citrus segments; taste and add more dressing, salt, or pepper as needed.
Transfer to a platter and finish with pistachios, torn mint, and a few chopped fennel fronds. Serve immediately.

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 1 tablespoon grapefruit juice for the dressing.
Whisk together olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine shaved fennel, arugula, cucumber, and radishes. Add about half the dressing and toss to coat.
Gently fold in the citrus segments; taste and add more dressing, salt, or pepper as needed.
Transfer to a platter and finish with pistachios, torn mint, and a few chopped fennel fronds. Serve immediately.