Salad: United States – Citrus-Fennel Crunch Salad with Dill and Pistachio

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

1 large fennel bulb, fronds reserved, thinly shaved
1 large seedless orange, zested (1 tsp) and segmented (reserve 1 tbsp / 15 ml juice)
1 small Persian cucumber (or 1 / 2 English cucumber), thinly sliced
4 radishes, thinly sliced
2 tbsp (30 ml) roasted unsalted pistachios, roughly chopped
2 tbsp (30 ml) fresh dill, roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh orange juice (from the orange)
1 tsp (5 ml) white wine or champagne vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 / 4 tsp kosher salt
Freshly ground black pepper, to taste

Instructions

Place shaved fennel in a bowl of ice water for 10 minutes to crisp, then drain and pat dry. Reserve some fennel fronds for garnish.
Zest the orange (about 1 teaspoon), then segment it over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing.
Whisk the dressing: olive oil, reserved orange juice, vinegar, Dijon, honey, salt, black pepper, and half the chopped dill until emulsified.
In a mixing bowl, combine fennel, cucumber, radishes, and orange segments. Add zest and toss gently with the dressing to coat.
Transfer to a serving plate, sprinkle with pistachios, remaining dill, and fennel fronds. Taste and adjust salt and pepper. Serve chilled or at cool room temperature alongside the salmon.