Salad: Mexico – Ensalada de Hinojo y Naranja (Fennel and Orange 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

Total 24 min

Ingredients

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly sliced (reserve 2 tbsp chopped fronds)
1 cup (30 g) radicchio, thinly sliced
1 large orange, segmented (reserve 2 tbsp juice)
1 small shallot, very thinly sliced
1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped
8–10 fresh mint leaves, torn (optional)
2 tbsp (30 ml) sherry vinegar
1 tsp Dijon mustard
1 / 2 tsp honey
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
In a small bowl, whisk together sherry vinegar, reserved orange juice, Dijon, honey, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
Place the sliced fennel in a large bowl and toss with 1 tablespoon of the dressing to lightly soften it for 2 minutes.
Add arugula, radicchio, shallot, orange segments, fennel fronds, and mint (if using) to the bowl. Drizzle with about two-thirds of the dressing and gently toss to coat.
Scatter the chopped hazelnuts over the salad. Add more dressing to taste, season with additional salt and pepper if needed, and serve immediately.