Appetizer: United States – Shaved Fennel-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 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

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

2 medium fennel bulbs, fronds reserved
2 oranges (navel or Cara Cara)
1 / 3 cup (50 ml) Castelvetrano olives, pitted and halved
1 / 4 cup (30 g) sliced almonds, toasted
1 small shallot, very thinly sliced
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) reserved orange juice (from segmenting)
1 tsp (5 ml) orange zest
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tbsp (15 ml) fresh mint, chopped (optional)
1 oz (28 g) ricotta salata or Parmesan, shaved (optional)
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

2 medium fennel bulbs, fronds reserved
2 oranges (navel or Cara Cara)
1 / 3 cup (50 ml) Castelvetrano olives, pitted and halved
1 / 4 cup (30 g) sliced almonds, toasted
1 small shallot, very thinly sliced
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) reserved orange juice (from segmenting)
1 tsp orange zest
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) fresh mint, chopped (optional)
1 oz / 28 g ricotta salata or Parmesan, shaved (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

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

Zest one orange to yield 1 teaspoon (5 ml) zest. Segment both oranges over a bowl to catch juices; set segments aside and reserve 2 tablespoons (30 ml) of the juice.
In a small bowl, whisk lemon juice, reserved orange juice, orange zest, Dijon, honey, olive oil, a pinch of salt, and several grinds of black pepper until emulsified.
Trim fennel bulbs, reserving fronds. Using a mandoline or sharp knife, shave fennel very thin. Roughly chop a tablespoon of fronds.
In a large bowl, combine shaved fennel and sliced shallot. Add half the dressing, toss, and let sit 5–10 minutes to lightly soften.
Add orange segments, olives, most of the almonds, and chopped fennel fronds (and mint, if using). Toss with remaining dressing; season to taste with salt and pepper.
Plate the salad, sprinkle with remaining almonds, and top with shaved ricotta salata or Parmesan if desired. Serve immediately.

Zest one orange to yield 1 teaspoon zest. Segment both oranges over a bowl to catch juices; set segments aside and reserve 2 tablespoons of the juice.
In a small bowl, whisk lemon juice, reserved orange juice, orange zest, Dijon, honey, olive oil, a pinch of salt, and several grinds of black pepper until emulsified.
Trim fennel bulbs, reserving fronds. Using a mandoline or sharp knife, shave fennel very thin. Roughly chop a tablespoon of fronds.
In a large bowl, combine shaved fennel and sliced shallot. Add half the dressing, toss, and let sit 5–10 minutes to lightly soften.
Add orange segments, olives, most of the almonds, and chopped fennel fronds (and mint, if using). Toss with remaining dressing; season to taste with salt and pepper.
Plate the salad, sprinkle with remaining almonds, and top with shaved ricotta salata or Parmesan if desired. Serve immediately.