Appetizer: Mexico – Ensalada de Hinojo y Cítricos (Fennel and Citrus 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

Additional 5 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved
1 seedless orange, segmented (reserve 1 tbsp / 15 ml juice)
1 small grapefruit, segmented (optional; or use a second orange)
4 radishes, thinly sliced
1 small Persian cucumber, thinly sliced into ribbons
2 tbsp (30 ml) sliced almonds
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) champagne or white wine vinegar
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) Dijon mustard
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Flaky sea salt, for finishing (optional)

Instructions

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
Supreme the citrus: over a bowl, cut segments from the orange (and grapefruit, if using), catching juices. Reserve 1 tablespoon of the juice for the dressing.
Trim the fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb very thin. Soak the shavings in ice water for 5 minutes to crisp, then drain and pat very dry.
In a large bowl, whisk together olive oil, reserved citrus juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper.
Add fennel, radishes, cucumber, dill, and parsley to the bowl. Toss gently to coat.
Arrange the dressed vegetables on a platter and tuck in the citrus segments. Scatter toasted almonds and torn fennel fronds over the top.
Finish with a pinch of flaky sea salt and more pepper to taste. Serve immediately.