Salad: Italy – Insalata Di Finocchio E Arancia (Fennel-Orange Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 5 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved
2 oranges (navel or cara cara), segmented, plus 1 tsp (5 ml) zest
1 small shallot, very thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar (optional)
1 / 2 tsp (2.5 ml) honey or maple syrup
2 tbsp (15 g) sliced almonds
1 tbsp (15 ml) chopped fresh dill or fennel fronds
Pinch of flaky sea salt
Freshly ground black pepper to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; transfer to a plate to cool.
Trim fennel, halve lengthwise, remove the core, and shave very thinly with a mandoline or knife. Soak shavings in ice water for 5 minutes to crisp, then drain and pat dry.
In a bowl, whisk olive oil, lemon juice, white wine vinegar (if using), honey, orange zest, salt, and pepper to make the vinaigrette.
Add fennel and shallot to the bowl and toss to coat; gently fold in the orange segments. Let sit 5 minutes to lightly marinate.
Scatter with toasted almonds and dill or fennel fronds, adjust seasoning, and serve chilled or at cool room temperature.