Appetizer: United States – Crisp Fennel-Orange Salad with Castelvetrano Olives

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 4 min

Total 25 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
2 medium oranges
2 cups (60 g) baby arugula, loosely packed
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
4 radishes, thinly sliced
1 / 3 cup (35 g) sliced almonds
1 tbsp (15 ml) chopped fresh mint or fennel fronds
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tsp (5 ml) orange zest
3 tbsp (45 ml) extra-virgin olive oil
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, fronds reserved
2 medium oranges
2 cups (60 g) baby arugula, loosely packed
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
4 radishes, thinly sliced
1 / 3 cup (35 g) sliced almonds
1 tbsp chopped fresh mint or fennel fronds
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tsp orange zest
3 tbsp (45 ml) extra-virgin olive oil
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 the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Zest 1 orange to yield 1 teaspoon (5 ml) zest. Cut the peel and pith from both oranges and segment them over a bowl to catch the juices; reserve 1 tablespoon (15 ml) of the juice for the dressing.
Trim the fennel, reserving some fronds. Thinly shave the bulb with a mandoline or sharp knife. Chop 1 tablespoon (15 ml) of the fronds for garnish.
Make the dressing: In a small bowl, whisk the lemon juice, reserved 1 tablespoon (15 ml) orange juice, Dijon, honey, orange zest, and kosher salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
In a large bowl, combine the arugula, shaved fennel, orange segments, olives, radishes, and chopped mint or fennel fronds. Drizzle with the dressing and toss gently to coat.
Scatter the toasted almonds on top just before serving. Taste and adjust salt and pepper. 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.
Zest 1 orange to yield 1 teaspoon zest. Cut the peel and pith from both oranges and segment them over a bowl to catch the juices; reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving some fronds. Thinly shave the bulb with a mandoline or sharp knife. Chop 1 tablespoon of the fronds for garnish.
Make the dressing: In a small bowl, whisk the lemon juice, reserved 1 tablespoon orange juice, Dijon, honey, orange zest, and kosher salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
In a large bowl, combine the arugula, shaved fennel, orange segments, olives, radishes, and chopped mint or fennel fronds. Drizzle with the dressing and toss gently to coat.
Scatter the toasted almonds on top just before serving. Taste and adjust salt and pepper. Serve immediately.