Salad: France – Salade de fenouil et radis à l'orange (Fennel and Orange Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

1 medium fennel bulb, cored and thinly shaved
5 radishes, thinly sliced
1 Persian cucumber, thinly sliced into ribbons or rounds
1 cup (30 g) baby arugula, lightly packed
1 pink grapefruit, segmented (save 2 tbsp / 30 ml juice)
1 orange (Cara Cara or navel), segmented (save 1 tbsp / 15 ml juice)
1 / 4 cup (30 g) toasted pistachios, roughly chopped
1 / 4 cup (10 g) fresh dill fronds, loosely packed
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) champagne or white wine vinegar
2–3 tbsp (30–45 ml) mixed citrus juice (from the segmented fruit)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tbsp (15 g) capers, drained and finely chopped
1 / 2 tsp finely grated lemon zest
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool and roughly chop.
Segment the grapefruit and orange over a bowl to catch juices; reserve 2–3 tbsp of the collected juice for the dressing.
In a small bowl, whisk vinegar, reserved citrus juice, Dijon, honey, lemon zest, chopped capers, salt, and pepper. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste.
In a large bowl, combine shaved fennel, radishes, cucumber, arugula, and half the dill. Drizzle over about two-thirds of the vinaigrette and toss gently to coat.
Arrange the dressed salad on a platter. Nestle the citrus segments on top, sprinkle with toasted pistachios, and finish with the remaining dill.
Spoon over the remaining vinaigrette to taste and serve immediately.