Gremolata-Kissed Arugula, Fennel & Citrus Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

4 cups (120 g) baby arugula, lightly packed
1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish
2 medium oranges, segmented, plus 2 tbsp (30 ml) juice reserved
1 small shallot, very thinly sliced
1 tbsp capers, rinsed and chopped
1/4 cup (15 g) flat-leaf parsley, chopped
1 tsp finely grated lemon zest
8 fresh mint leaves, torn
1/3 cup (45 g) toasted pistachios, roughly chopped
1/3 cup (30 g) shaved Parmigiano-Reggiano
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1 small garlic clove, finely grated
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Instructions

1. In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow.
2. Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning.
3. In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat.
4. Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed.
5. Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately.