Salad: United States – Shaved Fennel and Orange Salad Topped with Dill-Pistachio Crunch

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

Additional 5 min

Total 15 min

Ingredients

1 large fennel bulb, trimmed (fronds reserved)
2 oranges, segmented
1 tbsp (15 ml) fresh orange juice
1 tsp finely grated orange zest
6 radishes, thinly sliced
1 small shallot, thinly sliced
2 tbsp (30 ml) shelled pistachios, roughly chopped
2 tbsp (30 ml) fresh dill, chopped
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) honey
Salt to taste
Freshly ground black pepper to taste

Instructions

Halve the fennel bulb, remove the core, and thinly shave the bulb with a mandoline or sharp knife; coarsely chop a small handful of fennel fronds for garnish.
Segment the oranges over a bowl to catch juices; set segments aside and measure 1 tablespoon of the collected juice.
Whisk together olive oil, lemon juice, reserved orange juice, white wine vinegar, honey, orange zest, a pinch of salt, and black pepper to make the dressing.
In a large bowl, toss the shaved fennel, radishes, and shallot with the dressing; let sit 5 minutes to lightly soften.
Gently fold in the orange segments.
Transfer to a platter and sprinkle with pistachios, chopped dill, and fennel fronds; finish with additional salt and pepper to taste and serve.