Salad: United States – Cajun Bayou Citrus-Fennel Crunch Salad with Creole Mustard 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 (reserve fronds for garnish)
1 large ruby red grapefruit, segmented, plus 2 tbsp (30 ml) reserved juice
1 small navel orange, segmented (optional)
3 ribs celery, thinly sliced on the bias
4 radishes, thinly sliced
3 scallions, thinly sliced
1 / 4 cup (30 g) sliced pickled okra (optional, for briny snap)
1 / 4 cup (15 g) flat-leaf parsley leaves
2 tbsp (8 g) torn fresh mint
1 / 3 cup (35 g) toasted pecans, coarsely chopped
Kosher salt and freshly ground black pepper, to taste
2 tsp (10 g) Creole mustard (or coarse-grain Dijon)
1 tbsp (15 ml) cane vinegar (or apple cider vinegar)
2 tbsp (30 ml) reserved grapefruit juice
1 tsp (7 g) honey (or cane syrup)
Pinch cayenne or a few dashes hot sauce
3 tbsp (45 ml) extra-virgin olive oil

Instructions

Segment the grapefruit (and orange, if using) over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the vinaigrette.
Make the vinaigrette: In a small bowl, whisk Creole mustard, cane vinegar, reserved grapefruit juice, honey, and cayenne with a pinch of salt and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine shaved fennel, celery, radishes, scallions, pickled okra (if using), parsley, and mint. Toss with about half of the vinaigrette and a pinch of salt.
Gently fold in the citrus segments and toasted pecans. Drizzle with remaining vinaigrette, garnish with reserved fennel fronds, and serve chilled or at cool room temperature alongside the jambalaya to cut richness and heat.