Gremolata-Kissed Arugula, Fennel & 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 15 min

Cook 0 min

Additional 10 min

Total 25 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, lightly packed
1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish
2 medium oranges, segmented, plus 2 tbsp (30 ml) juice reserved
1 small shallot, very thinly sliced
1 tbsp (15 ml) capers, rinsed and chopped
1/4 cup (15 g) flat-leaf parsley, chopped
1 tsp (5 ml) finely grated lemon zest
8 fresh mint leaves, torn
1/3 cup (45 g) toasted pistachios, roughly chopped
1/3 cup (30 g) shaved Parmigiano-Reggiano
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1/2 tsp (2.5 ml) Dijon mustard
1/2 tsp (2.5 ml) honey
1 small garlic clove, finely grated
1/4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Show original ingredient measurements

4 cups (120 g) baby arugula, lightly packed
1 large fennel bulb, cored and very thinly shaved, plus fronds for garnish
2 medium oranges, segmented, plus 2 tbsp (30 ml) juice reserved
1 small shallot, very thinly sliced
1 tbsp capers, rinsed and chopped
1/4 cup (15 g) flat-leaf parsley, chopped
1 tsp finely grated lemon zest
8 fresh mint leaves, torn
1/3 cup (45 g) toasted pistachios, roughly chopped
1/3 cup (30 g) shaved Parmigiano-Reggiano
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1 small garlic clove, finely grated
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Instructions

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

1. In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow.
2. Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons (30 ml) of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning.
3. In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat.
4. Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed.
5. Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately.

1. In a small bowl, combine the sliced shallot, lemon juice, white wine vinegar, and a pinch of salt. Let sit 10 minutes to gently pickle and mellow.
2. Supreme the oranges over a bowl to catch juices. Measure 2 tablespoons of the orange juice and add it to the shallot mixture along with the Dijon, honey, grated garlic, and several grinds of black pepper. Whisk to combine, then slowly stream in the olive oil until emulsified. Adjust seasoning.
3. In a large bowl, add arugula, shaved fennel, parsley, mint, and lemon zest. Drizzle with about half the vinaigrette and toss gently to coat.
4. Fold in the orange segments and capers. Add more dressing to taste and season with additional salt and pepper if needed.
5. Plate the salad and finish with toasted pistachios, shaved Parmigiano-Reggiano, and a few fennel fronds. Serve immediately.