Salad: United States – Citrus Herb Arugula Salad with Shaved Fennel and Pistachios

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Total 24 min

Ingredients

5 oz / 140 g baby arugula
1 medium fennel bulb, fronds reserved, bulb thinly shaved
1 small shallot, very thinly sliced (or 1 / 4 small red onion)
1 large orange, segmented, plus 1 tsp finely grated zest
1 / 4 cup fresh mint leaves, torn
1 / 4 cup flat-leaf parsley leaves
1 / 3 cup shelled pistachios, toasted and roughly chopped
2-3 oz / 60-85 g feta, crumbled (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) fresh orange juice
1 tsp honey
1 / 2 tsp Dijon mustard
1 tsp ground sumac
1 / 4 cup (60 ml) extra-virgin olive oil

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 3-4 minutes; cool and roughly chop.
Prepare the fennel: trim and reserve a few fronds, halve the bulb, remove core if tough, and shave thinly with a mandoline or knife. Thinly slice the shallot.
Segment the orange over a bowl to catch juices; set segments aside. Add 1 tbsp of the collected juice to a small bowl and whisk in lemon juice, honey, Dijon, sumac, and orange zest. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, combine arugula, shaved fennel, shallot, mint, parsley, and a tablespoon of chopped fennel fronds. Drizzle with about two-thirds of the vinaigrette and toss to coat.
Gently fold in the orange segments. Taste and adjust seasoning, adding more dressing, salt, or pepper as needed.
Transfer to a platter. Scatter pistachios and feta (if using) over the top and serve alongside the lamb chops.