Salad: United States – Citrus-Fennel Radicchio Salad with Pistachio-Mint Herb-Citrus Topping

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

Total 15 min

Ingredients

1 small head radicchio, cored and torn into bite-size pieces
3 cups (90 g) baby arugula
1 large fennel bulb, very thinly shaved; 2 tbsp (8 g) chopped fronds reserved
2 navel oranges, segmented; 2 tbsp (30 ml) juice reserved
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
1 / 2 cup (40 g) shaved Pecorino Romano or Parmigiano-Reggiano
1 / 3 cup (45 g) roasted unsalted pistachios, coarsely chopped
1 / 4 cup (10 g) fresh mint leaves, finely chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
Zest of 1 / 2 lemon
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) reserved orange juice
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tbsp (10 g) capers, rinsed and chopped
1 small garlic clove, finely grated
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Make the vinaigrette: In a small bowl, whisk together lemon juice, reserved orange juice, white wine vinegar, Dijon, honey, capers, garlic, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
Make the pistachio-mint gremolata: In a separate bowl, combine pistachios, mint, parsley, and lemon zest with a pinch of salt; toss to combine.
Assemble the salad: In a large bowl, add radicchio, arugula, shaved fennel and its fronds, olives, and orange segments. Drizzle with enough vinaigrette to lightly coat and toss gently.
Finish and serve: Transfer to a platter, shower with Pecorino shavings and the pistachio-mint gremolata. Add a final crack of black pepper and serve alongside the lamb shanks to cut richness and echo the dish’s citrus-herb notes.