Salad: United States – Arugula, Fennel and Orange Salad with Parsley-Garlic Lemon 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 0 min

Total 20 min

Ingredients

3 cups baby arugula, loosely packed
1 small fennel bulb, trimmed and shaved paper-thin (reserve fronds for garnish)
1 cup radicchio, thinly sliced
2 celery heart stalks, thinly sliced on the bias (plus a few tender leaves)
2 navel oranges, segmented (squeeze membrane for any extra juice)
1 / 4 cup sliced almonds or pine nuts, toasted
2 tbsp flat-leaf parsley, finely chopped
For the vinaigrette:
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 / 2 small garlic clove, finely grated
1 tsp Dijon mustard
1 tsp honey (or to taste)
1 / 3 cup (80 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool.
Make the vinaigrette: In a small bowl, whisk lemon juice, lemon zest, grated garlic, Dijon, and honey. Whisk in olive oil in a thin stream until emulsified; season with salt and pepper. Add any juice squeezed from the orange membranes to the dressing and whisk again.
In a large bowl, combine arugula, shaved fennel, radicchio, celery, and chopped parsley. Lightly season with a pinch of salt.
Add about two-thirds of the vinaigrette and gently toss to coat. Adjust with more dressing as needed to lightly gloss the leaves.
Plate the salad and top with orange segments, toasted nuts, and reserved fennel fronds and celery leaves. Finish with a crack of black pepper and a tiny drizzle of olive oil if desired.