Appetizer: United States – Shaved Fennel and Orange Salad with Lemon-Caper Crunch

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 3 min

Additional 5 min

Total 23 min

Ingredients

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

1 medium fennel bulb, fronds reserved
1 large navel orange
1 small seedless cucumber
4 radishes
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped flat-leaf parsley
3 tbsp (24 g) toasted sliced almonds or pistachios
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tbsp (15 ml) capers, rinsed and minced
1 small shallot, finely minced
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 medium fennel bulb, fronds reserved
1 large navel orange
1 small seedless cucumber
4 radishes
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped flat-leaf parsley
3 tbsp (24 g) toasted sliced almonds or pistachios
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) capers, rinsed and minced
1 small shallot, finely 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 the nuts in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes; set aside to cool.
Trim fennel, reserving a few tender fronds for garnish. Halve the bulb, remove core, and shave very thinly with a mandoline or knife. Place in a bowl of ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the orange: cut off peel and pith, segment over a bowl to catch juices. Reserve segments; squeeze the remaining membrane to extract 1–2 teaspoons (5 to 10 ml) of juice for the dressing.
Thinly slice the cucumber and radishes. Add to a large bowl with the fennel, dill, and parsley.
Make the vinaigrette: whisk olive oil, lemon juice, lemon zest, Dijon, honey, minced capers, minced shallot, 1/4 teaspoon (1.25 ml) salt, and several grinds of pepper. Stir in the reserved orange juice.
Add the orange segments to the salad. Drizzle with vinaigrette and toss gently to coat. Let stand 5 minutes to lightly soften the fennel.
Taste and adjust seasoning with salt and pepper. Top with toasted nuts and torn fennel fronds. Serve chilled or at cool room temperature.

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes; set aside to cool.
Trim fennel, reserving a few tender fronds for garnish. Halve the bulb, remove core, and shave very thinly with a mandoline or knife. Place in a bowl of ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the orange: cut off peel and pith, segment over a bowl to catch juices. Reserve segments; squeeze the remaining membrane to extract 1–2 teaspoons of juice for the dressing.
Thinly slice the cucumber and radishes. Add to a large bowl with the fennel, dill, and parsley.
Make the vinaigrette: whisk olive oil, lemon juice, lemon zest, Dijon, honey, minced capers, minced shallot, 1/4 teaspoon salt, and several grinds of pepper. Stir in the reserved orange juice.
Add the orange segments to the salad. Drizzle with vinaigrette and toss gently to coat. Let stand 5 minutes to lightly soften the fennel.
Taste and adjust seasoning with salt and pepper. Top with toasted nuts and torn fennel fronds. Serve chilled or at cool room temperature.