Salad: United States – Bayou Citrus and Fennel Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

4 cups (120 g) baby arugula and frisée mix
1 medium fennel bulb, cored and very thinly shaved; fronds reserved for garnish
1 small seedless cucumber, thinly sliced
4 radishes, thinly sliced
1 large navel orange, segmented, plus 2 tbsp (30 ml) juice reserved
1 / 2 pink grapefruit, segmented
1 / 3 cup (35 g) pecan halves, toasted and roughly chopped
2 green onions, thinly sliced
2 tbsp (8 g) fresh parsley, chopped
2 tbsp (8 g) fresh mint leaves, torn
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) cane vinegar or apple cider vinegar
2 tsp Creole mustard
1 tsp cane syrup or honey
2 tbsp (30 ml) extra-virgin olive oil
2–3 dashes Louisiana hot sauce
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
Pinch of cayenne pepper

Instructions

Toast pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Segment the orange and grapefruit over a bowl to catch juices; reserve 2 tablespoons orange juice for the vinaigrette.
Whisk the vinaigrette: reserved orange juice, lemon juice, vinegar, Creole mustard, cane syrup, hot sauce, salt, black pepper, and cayenne. Slowly whisk in olive oil until emulsified.
In a large bowl, combine arugula/frisée, shaved fennel, cucumber, radishes, green onions, parsley, and mint. Season lightly with a pinch of salt.
Add about two-thirds of the vinaigrette and toss gently to coat.
Plate the salad, nestle in the citrus segments, and scatter the toasted pecans. Drizzle with remaining vinaigrette and garnish with fennel fronds. Serve immediately.