Salad: United States – Citrus-Fennel Ribbon Salad with Castelvetrano Olives and Mint

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 medium fennel bulbs (about 2 lb / 900 g), trimmed, cored, very thinly shaved
2 tbsp chopped fennel fronds
1 large navel orange, supremed; membranes squeezed to yield 2 tbsp juice
1 small ruby grapefruit, supremed; membranes squeezed to yield 2 tbsp juice
1 / 4 small red onion, very thinly sliced
2 cups baby arugula
1 / 3 cup Castelvetrano olives, pitted and halved
1 tbsp capers, rinsed and roughly chopped
2 tbsp fresh mint leaves, torn
1 tbsp flat-leaf parsley, finely chopped
3 tbsp toasted pine nuts
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar
1 tsp honey
1 / 2 tsp Dijon mustard
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Supreme the citrus: With a sharp knife, remove peel and pith from the orange and grapefruit. Cut out segments between membranes; set segments aside. Squeeze the membranes to collect about 4 tablespoons total juice; reserve.
Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Crisp the fennel (optional but recommended): Soak the shaved fennel in ice water for 10 minutes, then drain well and pat dry. Reserve some tender fronds for garnish.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, Dijon, reserved citrus juices, capers, kosher salt, and black pepper until emulsified.
Assemble the salad: In a large bowl, combine fennel, chopped fennel fronds, red onion, arugula, olives, mint, and parsley. Drizzle with the dressing and toss gently to coat.
Fold in the citrus segments, then sprinkle with toasted pine nuts. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon, if needed. Serve immediately.