Salad: United States – Shaved Fennel, Citrus and Radish Salad with Grapefruit-Shallot 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 20 min

Cook 3 min

Total 23 min

Ingredients

1 large fennel bulb, cored and thinly shaved (fronds reserved)
2 cups (60 g) baby arugula
1 cup (120 g) cucumber, thinly sliced
4 radishes, thinly sliced
1 navel orange, segmented
1 pink grapefruit, segmented, plus 1 tbsp (15 ml) juice reserved
2 tbsp (30 g) toasted pistachios, chopped
1 tbsp fresh mint, torn (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) reserved grapefruit juice
1 tsp Dijon mustard
1 tsp honey
1 small shallot, minced
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 1 tablespoon grapefruit juice for the dressing.
Whisk together olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine shaved fennel, arugula, cucumber, and radishes. Add about half the dressing and toss to coat.
Gently fold in the citrus segments; taste and add more dressing, salt, or pepper as needed.
Transfer to a platter and finish with pistachios, torn mint, and a few chopped fennel fronds. Serve immediately.