Salad: United States – Bitter Greens with Charred Fennel, Orange and Rosemary-Sherry Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 5 min

Total 20 min

Ingredients

1 small head radicchio, cored and torn
3 cups (90 g) baby arugula
1 large fennel bulb, thinly sliced (fronds reserved)
1 large orange, segmented, plus 1 tsp (5 ml) zest
1 small shallot, very thinly sliced
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for charring
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 / 2 tsp very finely chopped fresh rosemary
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Toss half of the sliced fennel with 1 teaspoon olive oil and a pinch of salt. Sear in a very hot skillet until lightly charred at the edges, 2–3 minutes; let cool. Keep the remaining fennel raw for crunch.
Whisk together 2 tablespoons olive oil, sherry vinegar, Dijon, honey, chopped rosemary, orange zest, 1/4 teaspoon salt, and several grinds of black pepper. Stir in the sliced shallot and let it soften in the vinaigrette for 5 minutes.
In a large bowl, combine radicchio, arugula, the raw and charred fennel, and orange segments. Add the vinaigrette with shallot and toss to coat.
Fold in hazelnuts, taste, and adjust seasoning. Garnish with reserved fennel fronds and serve.