Salad: Mexico – Ensalada de Hinojo y Naranja (Fennel and Orange Salad)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
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 (reserve 2 tbsp (30 ml) chopped fronds) 1 cup (30 g) radicchio, thinly sliced 1 large orange, segmented (reserve 2 tbsp (30 ml) juice) 1 small shallot, very thinly sliced 1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn (optional) 2 tbsp (30 ml) sherry vinegar 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) honey 1 / 3 cup (80 ml) extra-virgin olive oil 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 (120 g) baby arugula 1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds) 1 cup (30 g) radicchio, thinly sliced 1 large orange, segmented (reserve 2 tbsp juice) 1 small shallot, very thinly sliced 1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped 8–10 fresh mint leaves, torn (optional) 2 tbsp (30 ml) sherry vinegar 1 tsp Dijon mustard 1 / 2 tsp honey 1 / 3 cup (80 ml) extra-virgin olive oil 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.
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop. In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. Place the sliced fennel in a large bowl and toss with 1 tablespoon (15 ml) of the dressing to lightly soften it for 2 minutes. Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat. Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.
Show original instructions
Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop. In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified. Place the sliced fennel in a large bowl and toss with 1 tablespoon of the dressing to lightly soften it for 2 minutes. Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat. Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:34:21+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.