Salad: United States – Fennel-Arugula Citrus Ribbon Salad with Lemon-Caper Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 19 min

Ingredients

4 cups baby arugula
1 medium fennel bulb, very thinly shaved (reserve tender fronds)
1 / 2 English cucumber, shaved into ribbons
4 radishes, thinly sliced
2 navel oranges, segmented (plus any juice reserved)
1 / 3 cup shaved Parmesan
1 / 3 cup toasted sliced almonds
1 / 4 cup fresh mint leaves, torn
1 / 4 cup extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest
1 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 tbsp finely minced shallot
1 tbsp capers, rinsed and chopped
Pinch red pepper flakes
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, white wine vinegar, Dijon, honey, shallot, capers, red pepper flakes, a pinch of salt, and several grinds of black pepper. Whisk in any reserved orange juice for extra brightness; adjust seasoning.
Shave fennel thinly (a mandoline helps). Reserve a few delicate fronds for garnish. Prepare cucumber ribbons and slice radishes. Segment oranges, catching juices.
In a large bowl, combine arugula, shaved fennel, cucumber ribbons, radishes, and torn mint. Drizzle on about two-thirds of the vinaigrette and toss gently to lightly coat.
Plate the salad and tuck in orange segments. Scatter toasted almonds and shaved Parmesan over the top.
Finish with fennel fronds, a light drizzle of remaining dressing, and a final crack of black pepper. Serve immediately alongside the shrimp scampi.