Appetizer: Italy – Insalata di Finocchi e Rucola (Fennel and Arugula Salad)

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 0 min

Total 20 min

Ingredients

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

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly sliced, fronds reserved (about 1 cup (90 g))
1 large navel orange, zested (1 tsp (5 ml)) and segmented, plus 1–2 tsp (5 to 10 ml) reserved juice
1 / 4 small red onion, very thinly sliced (1 oz (25 g), optional)
1 / 4 cup (30 g) shelled pistachios
1 oz (30 g) Pecorino Romano or Parmesan, shaved (optional)
Small handful fresh mint or basil leaves, torn (about 2 tbsp (30 ml))
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar
1 / 2 tsp (2.5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste
Pinch red pepper flakes (optional)

Show original ingredient measurements

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly sliced, fronds reserved (about 1 cup / 90 g)
1 large navel orange, zested (1 tsp) and segmented, plus 1–2 tsp reserved juice
1 / 4 small red onion, very thinly sliced (1 oz / 25 g, optional)
1 / 4 cup (30 g) shelled pistachios
1 oz (30 g) Pecorino Romano or Parmesan, shaved (optional)
Small handful fresh mint or basil leaves, torn (about 2 tbsp)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar
1 / 2 tsp Dijon mustard
1 / 2 tsp honey
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
Pinch red pepper flakes (optional)

Instructions

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

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
Zest the orange (about 1 tsp (5 ml)). Segment the orange over a bowl to catch juices; reserve 1–2 tsp (5 to 10 ml) of the juice for the dressing.
Whisk the vinaigrette: olive oil, lemon juice, white wine vinegar, 1 tsp (5 ml) reserved orange juice (add more to taste), Dijon, honey, salt, black pepper, orange zest, and red pepper flakes (if using).
In a large bowl, combine arugula, shaved fennel (plus a few chopped fronds), red onion (if using), and torn mint or basil. Drizzle with about half the vinaigrette and toss gently to coat.
Plate the salad and top with orange segments, chopped pistachios, and shaved Pecorino/Parmesan (if using). Spoon on remaining vinaigrette and adjust salt and pepper to taste. Serve immediately.

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
Zest the orange (about 1 tsp). Segment the orange over a bowl to catch juices; reserve 1–2 tsp of the juice for the dressing.
Whisk the vinaigrette: olive oil, lemon juice, white wine vinegar, 1 tsp reserved orange juice (add more to taste), Dijon, honey, salt, black pepper, orange zest, and red pepper flakes (if using).
In a large bowl, combine arugula, shaved fennel (plus a few chopped fronds), red onion (if using), and torn mint or basil. Drizzle with about half the vinaigrette and toss gently to coat.
Plate the salad and top with orange segments, chopped pistachios, and shaved Pecorino/Parmesan (if using). Spoon on remaining vinaigrette and adjust salt and pepper to taste. Serve immediately.