Salad: United States – Citrus-Fennel Ribbon Salad with Dill and Almonds

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, fronds reserved, bulb very thinly shaved
2 Persian cucumbers, thinly sliced
2 cups (60 g) baby arugula
2 oranges, segmented, juices reserved
1 small shallot, very thinly sliced
1 / 4 cup (30 g) sliced almonds, toasted
2 tbsp (30 ml) fresh dill, roughly chopped
6–8 small mint leaves, torn (optional)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) reserved orange juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
Sea salt to taste
Freshly ground black pepper to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, reserved orange juice, Dijon, honey, a pinch of salt, and a few grinds of pepper until emulsified.
In a large bowl, combine shaved fennel, cucumbers, arugula, shallot, dill, and mint if using.
Add the orange segments and half the almonds, drizzle with the dressing, and gently toss to coat.
Taste and adjust seasoning with salt and pepper. Scatter remaining almonds and some chopped fennel fronds over the top and serve immediately.