Appetizer: Mexico – Ensalada de Hinojo y Cítricos (Fennel and Citrus 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

Additional 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, fronds reserved
1 seedless orange, segmented (reserve 1 tbsp (15 ml) juice)
1 small grapefruit, segmented (optional; or use a second orange)
4 radishes, thinly sliced
1 small Persian cucumber, thinly sliced into ribbons
2 tbsp (30 ml) sliced almonds
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) champagne or white wine vinegar
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) Dijon mustard
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Flaky sea salt, for finishing (optional)

Show original ingredient measurements

1 large fennel bulb, fronds reserved
1 seedless orange, segmented (reserve 1 tbsp / 15 ml juice)
1 small grapefruit, segmented (optional; or use a second orange)
4 radishes, thinly sliced
1 small Persian cucumber, thinly sliced into ribbons
2 tbsp (30 ml) sliced almonds
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) champagne or white wine vinegar
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) Dijon mustard
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Flaky sea salt, for finishing (optional)

Instructions

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

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon (15 ml) of the juice for the dressing.
Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry.
In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper.
Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat.
Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top.
Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry.
In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper.
Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat.
Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top.
Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.