Arugula, Fennel and Radish Salad with Lemon-Pistachio Vinaigrette

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 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

5 oz (140 g) baby arugula
1 small fennel bulb, cored and very thinly sliced (about 2 cups (100 g))
6 radishes, thinly sliced
1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped
8–10 fresh mint leaves, torn
1 lemon, zested and juiced (about 2 tbsp (30 ml) juice)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey or maple syrup
1 / 3 cup (80 ml) extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

5 oz / 140 g baby arugula
1 small fennel bulb, cored and very thinly sliced (about 2 cups / 100 g)
6 radishes, thinly sliced
1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped
8–10 fresh mint leaves, torn
1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 3 cup (80 ml) extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

1. Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool and roughly chop.
2. In a small bowl, whisk lemon juice, zest, Dijon, honey, a pinch of salt, and a few grinds of pepper. Slowly stream in olive oil while whisking until emulsified. Adjust seasoning to taste.
3. In a large bowl, combine arugula, sliced fennel, radishes, and mint. Drizzle with just enough vinaigrette to lightly coat and toss gently.
4. Top with chopped pistachios and serve immediately.