Salad: United States – Arugula, Fennel and Orange Salad with Rosemary-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 15 min

Cook 10 min

Total 25 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 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
2 navel oranges, segmented, plus 2 tbsp (30 ml) juice reserved from membranes
1 / 3 cup (80 ml) hazelnuts, toasted and roughly chopped
1 / 2 cup (120 ml) shaved Pecorino Romano or Parmigiano-Reggiano
1 tbsp (15 ml) minced shallot
1 tsp (5 ml) very finely chopped fresh rosemary
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tbsp (15 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) freshly ground black pepper
Kosher salt, to taste

Show original ingredient measurements

5 oz / 140 g baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
2 navel oranges, segmented, plus 2 tbsp (30 ml) juice reserved from membranes
1 / 3 cup hazelnuts, toasted and roughly chopped
1 / 2 cup shaved Pecorino Romano or Parmigiano-Reggiano
1 tbsp minced shallot
1 tsp very finely chopped fresh rosemary
1 tsp Dijon mustard
1 tsp honey
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 / 4 tsp freshly ground black pepper
Kosher salt, to taste

Instructions

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

Toast the hazelnuts in a 350°F (175°C) oven for 8–10 minutes until fragrant; let cool, then roughly chop.
Segment the oranges over a bowl to catch the juices; reserve 2 tablespoons (30 ml) of the juice for the dressing.
Make the vinaigrette: In a small bowl, whisk together the minced shallot, chopped rosemary, Dijon, honey, lemon juice, reserved orange juice, a pinch of salt, and black pepper. Slowly whisk in the olive oil until emulsified. Adjust salt to taste.
In a large bowl, combine arugula and sliced fennel. Add about two-thirds of the vinaigrette and toss gently to coat.
Fold in half of the orange segments and half of the chopped hazelnuts. Taste and add more dressing if needed.
Plate the salad, then top with remaining orange segments and hazelnuts. Finish with shaved Pecorino and a few fennel fronds. Serve immediately alongside the tri-tip roast.

Toast the hazelnuts in a 350°F (175°C) oven for 8–10 minutes until fragrant; let cool, then roughly chop.
Segment the oranges over a bowl to catch the juices; reserve 2 tablespoons of the juice for the dressing.
Make the vinaigrette: In a small bowl, whisk together the minced shallot, chopped rosemary, Dijon, honey, lemon juice, reserved orange juice, a pinch of salt, and black pepper. Slowly whisk in the olive oil until emulsified. Adjust salt to taste.
In a large bowl, combine arugula and sliced fennel. Add about two-thirds of the vinaigrette and toss gently to coat.
Fold in half of the orange segments and half of the chopped hazelnuts. Taste and add more dressing if needed.
Plate the salad, then top with remaining orange segments and hazelnuts. Finish with shaved Pecorino and a few fennel fronds. Serve immediately alongside the tri-tip roast.