Salad: United States – Shaved Fennel and Arugula Citrus Crunch Salad

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved
4 cups baby arugula (about 4 oz / 115 g)
1 large orange, segmented, plus 2 tbsp (30 ml) juice
1 / 4 small red onion, very thinly sliced
1 / 3 cup almonds or pine nuts, toasted and roughly chopped
1 / 4 cup shaved Parmesan
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 / 2 tsp honey
1 / 4 tsp kosher salt
Freshly ground black pepper to taste

Instructions

Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Let cool.
Trim the fennel bulb, reserving fronds for garnish. Halve and core the bulb, then shave very thinly with a mandoline or knife. Place shaved fennel in a large bowl with the arugula.
In a small bowl, whisk together olive oil, lemon juice, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper until emulsified.
Add half the dressing to the fennel and arugula and toss to coat. Taste and add more dressing as desired.
Gently fold in the orange segments and red onion. Scatter toasted nuts and shaved Parmesan over the top.
Finely chop a few fennel fronds and sprinkle over the salad. Finish with a pinch of salt and pepper to taste and serve immediately.