Salad: United States – Bitter Greens with Charred Fennel, Orange and Rosemary-Sherry Vinaigrette
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 small head radicchio, cored and torn 3 cups (90 g) baby arugula 1 large fennel bulb, thinly sliced (fronds reserved) 1 large orange, segmented, plus 1 tsp (5 ml) zest 1 small shallot, very thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for charring 1 tbsp (15 ml) sherry vinegar 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) honey 1 / 2 tsp (2.5 ml) very finely chopped fresh rosemary Kosher salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
1 small head radicchio, cored and torn 3 cups (90 g) baby arugula 1 large fennel bulb, thinly sliced (fronds reserved) 1 large orange, segmented, plus 1 tsp (5 ml) zest 1 small shallot, very thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for charring 1 tbsp (15 ml) sherry vinegar 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) honey 1 / 2 tsp very finely chopped fresh rosemary Kosher salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toss half of the sliced fennel with 1 teaspoon (5 ml) olive oil and a pinch of salt. Sear in a very hot skillet until lightly charred at the edges, 2–3 minutes; let cool. Keep the remaining fennel raw for crunch. Whisk together 2 tablespoons (30 ml) olive oil, sherry vinegar, Dijon, honey, chopped rosemary, orange zest, 1/4 teaspoon (1.25 ml) salt, and several grinds of black pepper. Stir in the sliced shallot and let it soften in the vinaigrette for 5 minutes. In a large bowl, combine radicchio, arugula, the raw and charred fennel, and orange segments. Add the vinaigrette with shallot and toss to coat. Fold in hazelnuts, taste, and adjust seasoning. Garnish with reserved fennel fronds and serve.
Show original instructions
Toss half of the sliced fennel with 1 teaspoon olive oil and a pinch of salt. Sear in a very hot skillet until lightly charred at the edges, 2–3 minutes; let cool. Keep the remaining fennel raw for crunch. Whisk together 2 tablespoons olive oil, sherry vinegar, Dijon, honey, chopped rosemary, orange zest, 1/4 teaspoon salt, and several grinds of black pepper. Stir in the sliced shallot and let it soften in the vinaigrette for 5 minutes. In a large bowl, combine radicchio, arugula, the raw and charred fennel, and orange segments. Add the vinaigrette with shallot and toss to coat. Fold in hazelnuts, taste, and adjust seasoning. Garnish with reserved fennel fronds and serve.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.