Salad: United States – Citrus-Fennel Arugula Salad with Dijon-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 15 min

Cook 0 min

Total 15 min

Ingredients

1 large fennel bulb, cored and very thinly sliced (reserve fronds), about 2 cups (150 g)
4 cups (120 g) baby arugula, lightly packed
2 navel oranges, segmented (reserve any juices)
4 radishes, thinly sliced
1 / 3 cup (30 g) shaved Parmesan cheese
1 / 3 cup (35 g) toasted almonds, roughly chopped
2 tbsp (8 g) chopped fresh flat-leaf parsley
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 g) capers, rinsed and chopped
1 tsp finely chopped fresh thyme leaves
1 tsp finely grated orange zest
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper, plus more to taste

Instructions

Toast the almonds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool.
Segment the oranges over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice.
In a small bowl, whisk lemon juice, white wine vinegar, Dijon, honey, capers, thyme, orange zest, and the reserved orange juice. Slowly whisk in olive oil until emulsified; season with 1/4 teaspoon each salt and pepper.
Combine shaved fennel, arugula, radishes, and parsley in a large bowl. Add about two-thirds of the vinaigrette and toss to coat.
Gently fold in orange segments and shaved Parmesan; add more dressing as needed. Adjust salt and pepper to taste.
Top with toasted almonds and a few chopped fennel fronds (optional). Serve immediately alongside the pot roast to cut richness and refresh the palate.