Salad: United States – Lemon-Kissed Apple Fennel Arugula 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 20 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

3 cups (90 g) baby arugula
1 small fennel bulb, cored and very thinly sliced (reserve fronds)
1 crisp apple (Honeycrisp or Granny Smith), thinly sliced or julienned
4–6 radishes, very thinly sliced
1 / 2 small English cucumber, thin half-moons
2 tbsp (8 g) chopped fennel fronds and parsley (or dill)
1 / 3 cup (35 g) toasted almonds or pumpkin seeds
1 lemon, zested and juiced (about 3 tbsp / 45 ml juice)
1 tsp Dijon mustard
1 tsp honey or maple syrup
3 tbsp (45 ml) extra-virgin olive oil
Pinch kosher salt and freshly ground black pepper to taste
Pinch red pepper flakes (optional)

Instructions

Toast the nuts or seeds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; let cool.
In a small bowl or jar, whisk the lemon juice, lemon zest, Dijon, honey, salt, pepper, and red pepper flakes. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
Optional for extra crunch: Soak the sliced fennel and radishes in ice water for 5 minutes, then drain and pat dry.
In a large bowl, combine arugula, fennel, apple, radishes, cucumber, and herbs. Add about two-thirds of the dressing and half the nuts; toss gently to coat.
Top with remaining nuts and a few fennel fronds. Add more dressing if needed and serve immediately alongside the warm sandwich to balance its richness and saltiness.