Side Dish: 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 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, fronds reserved
4–6 radishes, thinly sliced
2 navel oranges (zest of 1, segments from both; squeeze membranes for juice)
1 small shallot, finely minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar (or white wine vinegar)
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 tbsp chopped fresh dill (plus a few fennel fronds, chopped)
1 / 4 cup (30 g) toasted sliced almonds
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry.
Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons of juice; set segments aside.
Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste.
Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.