Appetizer: United States – Shaved Fennel-Orange Arugula Salad with Lemon-Pecorino and Pistachios

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 35 min

Ingredients

1 large fennel bulb, fronds reserved
3 cups (90 g) baby arugula
2 navel oranges, segmented, plus 2 tbsp (30 ml) reserved juice
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp white wine vinegar
3 tbsp extra-virgin olive oil
1 tsp honey
Sea salt, to taste
Freshly ground black pepper, to taste
1 / 3 cup (25 g) Pecorino Romano, shaved into ribbons
1 / 3 cup toasted pistachios, roughly chopped
Optional: a few fresh mint leaves, torn
Optional: chopped fennel fronds, for garnish

Instructions

Toast the pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Transfer to a plate to cool.
Trim the fennel, reserving some fronds. Halve the bulb, remove the core, and thinly shave using a mandoline or sharp knife. Soak shavings in ice water for 10 minutes to crisp, then drain and pat dry.
Segment the oranges over a bowl to catch juice. Reserve 2 tablespoons of the juice for the dressing.
Make the dressing: In a small bowl, whisk reserved orange juice, lemon zest, lemon juice, white wine vinegar, honey, a pinch of salt, and black pepper. Slowly whisk in the olive oil until emulsified. Adjust seasoning.
In a large bowl, toss arugula and shaved fennel with about half the dressing and a pinch of salt.
Plate the salad and tuck in the orange segments. Scatter pistachios and Pecorino shavings over the top. Add mint and fennel fronds if using. Drizzle with remaining dressing and finish with a few grinds of black pepper. Serve immediately.