Appetizer: United States – Fennel, Orange & Mint Salad with Preserved Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

1 large fennel bulb, cored and very thinly shaved
2 navel oranges, segmented (plus 2 tbsp / 30 ml juice squeezed from membranes)
1 small English cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
2 cups (60 g) baby arugula
1 / 2 cup (75 g) pomegranate arils
1 / 4 cup (10 g) fresh mint leaves, torn
2 tbsp (8 g) flat-leaf parsley, chopped
1 / 4 cup (30 g) toasted pistachios, roughly chopped
1 tbsp finely minced preserved lemon peel (rinsed) or substitute 1 tsp lemon zest + pinch of salt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) reserved orange juice (from above)
1 tsp honey or date syrup
1 / 2 tsp ground cumin
1 / 4 tsp ground coriander
1 / 4 cup (60 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

In a small bowl, whisk preserved lemon (or lemon zest with a pinch of salt), lemon juice, reserved orange juice, honey, cumin, coriander, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
Place shaved fennel in a large bowl and toss with 1 tablespoon of the vinaigrette to lightly soften it for 2 minutes.
Add arugula, cucumber, radishes, half of the pomegranate arils, half of the pistachios, mint, and parsley to the bowl. Drizzle with most of the remaining vinaigrette and toss gently to coat.
Plate the salad, then nestle the orange segments on top. Sprinkle with the remaining pomegranate arils and pistachios. Spoon over any remaining vinaigrette to taste.
Finish with a final pinch of salt and black pepper. Serve immediately or let stand 5–10 minutes to meld flavors.