Salad: United States – Citrus-Fennel Crunch Salad with Pickled Okra and Toasted Pecans
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
1 medium fennel bulb, core removed and thinly shaved (about 2 cups / 130 g)
2 cups thinly shredded green cabbage (about 140 g)
1 cup thinly sliced Persian or English cucumber (about 120 g)
1 / 4 small red onion, very thinly sliced (about 1 oz / 30 g)
1 large navel orange, segmented and chopped (about 1 cup / 160 g)
1 / 2 cup pickled okra, sliced into rounds (about 60 g)
1 / 3 cup pecan halves, toasted and roughly chopped (about 35 g)
1 / 4 cup chopped fresh flat-leaf parsley (about 15 g)
3 tbsp fresh orange juice (45 ml)
2 tbsp fresh lemon juice (30 ml)
1 tbsp apple cider vinegar (15 ml)
1 tsp Dijon mustard (5 ml)
1 to 2 tsp honey, to taste (5 to 10 ml)
1 / 4 tsp Cajun seasoning (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp extra-virgin olive oil (45 ml)
Instructions
Toast the pecans in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a plate to cool, then chop.
Combine the shaved fennel, shredded cabbage, cucumber, red onion, and parsley in a large bowl.
In a small bowl, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, Cajun seasoning (if using), salt, and black pepper. Slowly whisk in the olive oil until emulsified.
Pour the dressing over the salad base and toss to coat. Gently fold in the orange segments and sliced pickled okra.
Scatter the toasted pecans over the top just before serving. Taste and adjust seasoning; chill 10 minutes if time allows, then serve alongside the Cajun stuffed bell peppers.
