Salad: United States – Shaved Fennel, Orange and Arugula Salad with Lemon-Caper 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 10 min

Cook 0 min

Total 10 min

Ingredients

1 large fennel bulb, trimmed and very thinly sliced (reserve fronds)
4 cups (120 g) baby arugula
2 navel oranges, peeled and segmented
2 tbsp (30 ml) fresh orange juice (from the segmented oranges)
1 / 3 cup (35 g) sliced almonds, toasted
2 tbsp chopped fennel fronds or fresh mint
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp capers, rinsed and chopped
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

If your almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 3 to 4 minutes; cool.
Whisk together lemon juice, lemon zest, Dijon, honey, capers, and the reserved 2 tablespoons orange juice with a pinch of salt and pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine the shaved fennel, arugula, orange segments, and chopped fennel fronds or mint.
Season the salad lightly with salt and pepper, then drizzle over just enough vinaigrette to coat (you may not need all of it). Toss gently to combine.
Scatter toasted almonds over the top and serve immediately alongside the creamy farfalle.