Salad: United States – Arugula and Fennel Citrus Crunch Salad with Caper Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 19 min

Ingredients

4 cups baby arugula (about 120 g)
1 cup radicchio, thinly sliced (about 50 g)
1 small fennel bulb, cored and very thinly shaved (about 6 oz / 170 g)
1 large orange, segmented, plus 1 tbsp (15 ml) reserved juice
1 / 3 cup walnuts, toasted and coarsely chopped (about 35 g)
1 / 3 cup Parmigiano-Reggiano, shaved (about 30 g)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) capers, drained and chopped
1 small shallot, finely minced
Kosher salt and freshly ground black pepper, to taste

Instructions

If your walnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes, then cool and chop.
Make the vinaigrette: In a small bowl, whisk lemon juice, Dijon, honey, shallot, capers, and the reserved orange juice. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, combine arugula, radicchio, and shaved fennel. Toss with about two-thirds of the vinaigrette to lightly coat.
Gently fold in the orange segments and walnuts. Scatter shaved Parmigiano over the top and drizzle with the remaining dressing.
Taste and adjust seasoning, then serve immediately alongside the steak to cut through the richness.