Salad: United States – Arugula, Charred Fennel and Orange Salad with Pistachio Herb and Citrus Garnish

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

2 medium fennel bulbs, cored and cut into thin wedges
1 tbsp (15 ml) olive oil (for charring fennel)
5 oz (140 g) baby arugula
2 seedless oranges, segmented (plus any juices)
1 / 4 small red onion, very thinly sliced
1 / 3 cup (45 g) shelled pistachios, toasted and finely chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp lemon zest
1 small handful fresh mint leaves, torn
1 / 4 cup (20 g) shaved Pecorino Romano or aged Manchego (optional)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, finely grated
1 / 4 tsp ground coriander
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Heat a skillet or grill pan over medium-high. Toss fennel wedges with 1 tablespoon olive oil and a pinch of salt, then sear until edges are charred and fennel is just tender, 3 to 5 minutes per side. Transfer to a plate to cool slightly.
In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, Dijon, honey, grated garlic, ground coriander, a pinch of salt, and several grinds of black pepper until emulsified.
In another small bowl, combine chopped pistachios, parsley, and lemon zest with a pinch of salt to make a quick gremolata.
In a large bowl, add arugula, warm charred fennel, red onion, and mint. Drizzle with most of the dressing and toss gently. Fold in half of the orange segments along with any juices.
Transfer to a serving platter. Top with remaining orange segments, sprinkle over the pistachio gremolata, and finish with shaved Pecorino if using. Taste and adjust seasoning with salt, pepper, and any remaining dressing before serving.