Appetizer: Italy – Insalata Di Finocchio E Arance (Fennel-Orange 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 4 min

Total 20 min

Ingredients

2 medium fennel bulbs, fronds reserved
2 navel oranges, peeled and segmented (juice reserved)
2 cups (60 g) baby arugula
1 / 3 cup (30 g) shaved Pecorino Romano
1 / 3 cup (35 g) sliced almonds
1 small shallot, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp Dijon mustard
1 / 2 tsp honey
1 / 4 cup (60 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Trim fennel bulbs, reserving tender fronds. Using a mandoline or sharp knife, shave fennel very thin. Optional: soak shaved fennel in ice water 5 minutes for extra crispness, then drain and pat dry.
Supreme the oranges over a bowl to catch juice; set segments aside and reserve 1 tablespoon of the collected juice for the dressing.
In a small bowl, whisk lemon juice, white wine vinegar, Dijon, honey, minced shallot, reserved orange juice, a pinch of salt, and black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel and arugula. Add just enough dressing to lightly coat and toss gently. Fold in orange segments.
Plate the salad and finish with toasted almonds, shaved Pecorino, and chopped fennel fronds. Season with a final pinch of salt and pepper to taste.