Side Dish: United States – Citrus Fennel and Arugula 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 4 min

Total 20 min

Ingredients

5 cups (150 g) baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
2 medium oranges, peeled and segmented
1 small shallot, very thinly sliced
1 / 3 cup (20 g) shaved Parmesan
1 / 3 cup (35 g) sliced almonds, toasted
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 / 2 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
1 / 4 tsp kosher salt
1 / 8 tsp freshly ground black pepper

Instructions

Toast almonds in a dry skillet over medium heat until golden and fragrant, 3–4 minutes; set aside to cool.
Whisk lemon juice, lemon zest, Dijon, honey, salt, and pepper in a bowl; slowly stream in olive oil, whisking until emulsified.
In a large bowl, combine arugula, shaved fennel, and shallot; drizzle with vinaigrette and toss to lightly coat.
Gently fold in orange segments to avoid breaking them.
Top with shaved Parmesan, toasted almonds, and a few chopped fennel fronds; taste and adjust seasoning before serving.