Appetizer: United States – Shaved Fennel and Arugula Salad with Citrus and Crunchy Toppings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 5 min

Total 24 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) baby arugula
1 medium fennel bulb, very thinly shaved (fronds reserved for garnish)
1 small English cucumber, thinly sliced
4 radishes, thinly sliced
1 large navel orange, zested and segmented (reserve 1 tbsp (15 ml) juice)
1 / 3 cup (80 ml) roasted unsalted pistachios, roughly chopped
10–12 fresh mint leaves, torn
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) champagne or white wine vinegar
1 tbsp (15 ml) fresh orange juice (from the segmented orange)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey or maple syrup
1 tsp (5 ml) caper brine or 1 tsp (5 ml) finely minced capers
1 / 2 tsp (2.5 ml) orange zest
1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

4 cups baby arugula
1 medium fennel bulb, very thinly shaved (fronds reserved for garnish)
1 small English cucumber, thinly sliced
4 radishes, thinly sliced
1 large navel orange, zested and segmented (reserve 1 tbsp / 15 ml juice)
1 / 3 cup roasted unsalted pistachios, roughly chopped
10–12 fresh mint leaves, torn
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) champagne or white wine vinegar
1 tbsp (15 ml) fresh orange juice (from the segmented orange)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tsp caper brine or 1 tsp finely minced capers
1 / 2 tsp orange zest
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

If needed, toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then roughly chop.
Trim fennel, reserving a few tender fronds. Very thinly shave the bulb with a mandoline or knife; place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment the orange over a bowl to catch juices; reserve 1 tablespoon (15 ml) of the juice and the zest for the dressing.
Whisk together olive oil, lemon juice, vinegar, reserved orange juice, Dijon, honey (or maple), caper brine (or minced capers), orange zest, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, shaved fennel, cucumber, and radishes. Add most of the dressing and toss gently to coat.
Fold in the orange segments and pistachios, reserving a few for garnish. Taste and adjust seasoning with salt and pepper; add remaining dressing if desired.
Transfer to a platter. Scatter torn mint and fennel fronds over the top and serve alongside the cauliflower steaks.

If needed, toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then roughly chop.
Trim fennel, reserving a few tender fronds. Very thinly shave the bulb with a mandoline or knife; place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment the orange over a bowl to catch juices; reserve 1 tablespoon of the juice and the zest for the dressing.
Whisk together olive oil, lemon juice, vinegar, reserved orange juice, Dijon, honey (or maple), caper brine (or minced capers), orange zest, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, shaved fennel, cucumber, and radishes. Add most of the dressing and toss gently to coat.
Fold in the orange segments and pistachios, reserving a few for garnish. Taste and adjust seasoning with salt and pepper; add remaining dressing if desired.
Transfer to a platter. Scatter torn mint and fennel fronds over the top and serve alongside the cauliflower steaks.