Side Dish: United States – Shaved Fennel, Arugula & Orange Salad with Caper–Lemon Vinaigrette

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 20 min

Cook 5 min

Total 25 min

Ingredients

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

1 large fennel bulb (about 10.5 oz (300 g)), fronds reserved
2 cups (60 g) baby arugula
2 small oranges, segmented, plus 1 tsp (5 ml) finely grated zest
1 / 4 cup (30 g) red onion, very thinly sliced
1 / 4 cup (30 g) hazelnuts, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) capers, rinsed and minced
1 tsp (5 ml) honey
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste
Pinch of red pepper flakes (optional)

Show original ingredient measurements

1 large fennel bulb (about 10.5 oz / 300 g), fronds reserved
2 cups (60 g) baby arugula
2 small oranges, segmented, plus 1 tsp finely grated zest
1 / 4 cup (30 g) red onion, very thinly sliced
1 / 4 cup (30 g) hazelnuts, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp capers, rinsed and minced
1 tsp honey
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
Pinch of red pepper flakes (optional)

Instructions

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

Toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–5 minutes. Cool, then roughly chop.
Trim the fennel, reserving a few tender fronds. Halve the bulb, remove the core, and shave very thinly with a mandoline or knife. Roughly chop 1–2 tbsp (15 to 30 ml) of fronds for garnish.
Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to extract 1–2 tbsp (15 to 30 ml) juice. Zest one orange to yield about 1 tsp (5 ml) zest.
Make the vinaigrette: In a small bowl, whisk lemon juice, 1 tbsp (15 ml) reserved orange juice, Dijon, capers, honey, salt, several grinds of pepper, and red pepper flakes (if using). Whisk in the olive oil until emulsified.
In a large bowl, toss shaved fennel, arugula, and red onion with about two-thirds of the vinaigrette. Season to taste with a pinch more salt and pepper.
Gently fold in the orange segments and zest. Scatter the toasted hazelnuts and chopped fennel fronds over the top. Drizzle with remaining vinaigrette just before serving.

Toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–5 minutes. Cool, then roughly chop.
Trim the fennel, reserving a few tender fronds. Halve the bulb, remove the core, and shave very thinly with a mandoline or knife. Roughly chop 1–2 tbsp of fronds for garnish.
Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to extract 1–2 tbsp juice. Zest one orange to yield about 1 tsp zest.
Make the vinaigrette: In a small bowl, whisk lemon juice, 1 tbsp reserved orange juice, Dijon, capers, honey, salt, several grinds of pepper, and red pepper flakes (if using). Whisk in the olive oil until emulsified.
In a large bowl, toss shaved fennel, arugula, and red onion with about two-thirds of the vinaigrette. Season to taste with a pinch more salt and pepper.
Gently fold in the orange segments and zest. Scatter the toasted hazelnuts and chopped fennel fronds over the top. Drizzle with remaining vinaigrette just before serving.