Side Dish: United States – Crisp Fennel-Orange Arugula Salad with Lemon-Dijon Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

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

1 large fennel bulb, trimmed, cored, and very thinly shaved (about 2 cups (130 g))
4 cups (120 g) baby arugula
2 navel oranges, segmented, plus 1 tbsp (15 ml) juice reserved
1 / 4 small red onion, very thinly sliced
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmesan
1 tbsp (15 ml) chopped fresh mint (optional)
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 4 cup (60 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, trimmed, cored, and very thinly shaved (about 2 cups / 130 g)
4 cups (120 g) baby arugula
2 navel oranges, segmented, plus 1 tbsp (15 ml) juice reserved
1 / 4 small red onion, very thinly sliced
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmesan
1 tbsp (15 ml) chopped fresh mint (optional)
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 / 4 cup (60 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 pistachios in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon (15 ml) of the juice. Set segments aside.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, red onion, and mint (if using). Drizzle with about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter or individual plates. Top with orange segments, pistachios, and shaved Parmesan. Drizzle with additional vinaigrette to taste and finish with a pinch of salt and pepper. Serve immediately.

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Set segments aside.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, red onion, and mint (if using). Drizzle with about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter or individual plates. Top with orange segments, pistachios, and shaved Parmesan. Drizzle with additional vinaigrette to taste and finish with a pinch of salt and pepper. Serve immediately.