Salad: United States – Chesapeake-Style Citrus and Fennel Crunch Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved, bulb shaved thin
2 celery stalks, thinly sliced on the bias
1 Persian cucumber (or 1 / 2 English cucumber), thinly sliced
4 radishes, thinly sliced or shaved
1 cup (150 g) fresh sweet corn kernels, raw or briefly blanched
2 tbsp (30 ml) red onion, very thinly sliced and rinsed
1 ruby grapefruit, segmented (reserve juices)
1 navel orange, segmented (reserve juices)
2 tbsp (8 g) fresh dill, chopped
2 tbsp (6 g) chives, snipped
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) reserved citrus juice (from segmenting)
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 / 4 tsp Old Bay seasoning
1 / 3 cup (80 ml) extra-virgin olive oil
Fine sea salt and freshly ground black pepper, to taste

Instructions

Segment the grapefruit and orange over a bowl to catch juices; squeeze the membranes to collect about 2 tablespoons of juice for the dressing.
Prep the vegetables: shave the fennel bulb (reserve fronds), slice the celery, cucumber, and radishes; rinse the red onion in cold water and drain. For extra crunch, soak shaved fennel in ice water 5 minutes, then drain and pat dry.
Make the dressing: whisk together lemon juice, reserved citrus juice, apple cider vinegar, Dijon, honey, Old Bay, a pinch of salt, and black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine fennel, celery, cucumber, radishes, corn, red onion, dill, and chives. Add just enough dressing to lightly coat and toss well.
Gently fold in the citrus segments. Taste and adjust salt, pepper, or acidity as needed.
Garnish with torn fennel fronds and chill 10 minutes before serving alongside the steamed blue crab.