Appetizer: 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 0 min

Total 20 min

Ingredients

1 large fennel bulb, fronds reserved
2 oranges (navel or blood)
1 cup (30 g) baby arugula or frisée
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
1 / 3 cup (35 g) Marcona almonds, toasted and roughly chopped
1 / 4 cup (20 g) shaved Parmesan (optional)
1 tsp pink peppercorns, lightly crushed
1 tbsp (15 ml) fresh lemon juice
1 tsp orange zest
1 tsp Dijon mustard
1 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt, to taste

Instructions

Make the vinaigrette: In a small bowl, whisk crushed pink peppercorns, lemon juice, orange zest, Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until emulsified.
Prep the oranges: Using a sharp knife, supreme the oranges into segments over the vinaigrette bowl to catch any juices; whisk to combine.
Shave the fennel: Trim and core the fennel. Using a mandoline or sharp knife, slice it very thin. Toss the fennel with 1 tablespoon of the vinaigrette to soften slightly.
Assemble the salad: In a large bowl, combine arugula, shaved fennel, olives, and orange segments. Add most of the remaining vinaigrette and gently toss to coat.
Finish and serve: Plate the salad, sprinkle with Marcona almonds and shaved Parmesan, and adjust seasoning with a pinch of salt. Drizzle any remaining vinaigrette over the top and serve immediately.