Salad: United States – Shaved Fennel & Orange Crunch with Caper-Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, very thinly sliced (reserve fronds)
1 small head radicchio, thinly sliced
1 / 4 small red onion, very thinly sliced
2 navel or blood oranges, segmented (reserve 1 tbsp / 15 ml juice)
1 / 4 cup flat-leaf parsley leaves (about 15 g)
1 / 4 cup toasted sliced almonds or chopped pistachios (about 30 g)
1 oz / 28 g Parmesan, shaved (optional)
2 tbsp fresh lemon juice (30 ml)
1 tsp finely grated lemon zest
1 tbsp capers, rinsed and chopped
1 tsp Dijon mustard
1 / 2 tsp honey
1 small garlic clove, finely grated
1 / 4 cup extra-virgin olive oil (60 ml)
Kosher salt and freshly ground black pepper, to taste

Instructions

Crisp the fennel by soaking the slices in ice water for 5 minutes, then drain well and pat dry; chop a few tender fronds for garnish.
Make the vinaigrette: In a bowl whisk lemon juice, lemon zest, reserved orange juice, capers, Dijon, honey, and garlic. Slowly whisk in olive oil until emulsified; season with salt and pepper.
Combine fennel, radicchio, red onion, and parsley in a large bowl. Add half the vinaigrette and toss to lightly coat.
Add orange segments and nuts, then drizzle in more vinaigrette to taste and toss gently.
Finish with shaved Parmesan (if using) and fennel fronds. Serve immediately alongside the pork chop Milanese.