Salad: United States – Citrus-Fennel Crunch Salad with Horseradish Sherry Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 small head radicchio, cored and thinly sliced
1 large fennel bulb, trimmed and very thinly shaved (reserve fronds)
2 oranges (navel or blood), segmented, juices reserved
1 small shallot, very thinly sliced
1 cup (30 g) watercress or baby arugula, loosely packed
1 / 2 cup (60 g) walnuts, toasted and roughly chopped
2 tbsp (8 g) chopped flat-leaf parsley
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 to 2 tsp (5 to 10 ml) prepared horseradish, to taste
1 tsp (7 g) honey, or to taste
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3 to 4 minutes; cool and roughly chop.
Segment the oranges over a bowl to catch the juices; reserve segments and 2 tablespoons of the collected juice.
In a small bowl, whisk the reserved orange juice, sherry vinegar, lemon juice, Dijon, horseradish, and honey. Slowly whisk in the olive oil until emulsified. Season with 1/2 teaspoon salt and several grinds of black pepper.
Optional for extra crispness: Soak the shaved fennel in ice water for 5 minutes, then drain and pat dry.
In a large bowl, combine radicchio, shaved fennel, shallot, and watercress. Add the orange segments and walnuts.
Drizzle with enough vinaigrette to lightly coat and toss gently. Taste and adjust seasoning with more salt, pepper, or vinaigrette as needed.
Finish with chopped parsley and a few fennel fronds. Serve immediately alongside the braised short ribs to cut richness with bright acidity and crunch.