Shaved Fennel and Citrus Lace Salad with Dill-Pistachio Crunch

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 4 min

Total 25 min

Ingredients

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

1 large fennel bulb, cored and very thinly shaved (reserve fronds)
1 seedless orange, segmented (plus 2 tbsp (30 ml) juice reserved for dressing)
1 small pink grapefruit, segmented (optional)
1 Persian cucumber, shaved into ribbons
4 radishes, thinly sliced
2 cups (60 g) baby arugula or watercress
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) torn fresh mint
1 / 3 cup (45 g) pistachios, toasted and roughly chopped
Fine sea salt, to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar (or white wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tbsp (15 g) finely minced shallot
1 tsp (2 g) orange zest
1 tsp (2 g) capers, rinsed and chopped (optional)

Show original ingredient measurements

1 large fennel bulb, cored and very thinly shaved (reserve fronds)
1 seedless orange, segmented (plus 2 tbsp / 30 ml juice reserved for dressing)
1 small pink grapefruit, segmented (optional)
1 Persian cucumber, shaved into ribbons
4 radishes, thinly sliced
2 cups (60 g) baby arugula or watercress
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) torn fresh mint
1 / 3 cup (45 g) pistachios, toasted and roughly chopped
Fine sea salt, to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar (or white wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tbsp (15 g) finely minced shallot
1 tsp (2 g) orange zest
1 tsp (2 g) capers, rinsed and chopped (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes. Cool, then roughly chop.
2. Supreme the orange (and grapefruit, if using), collecting 2 tablespoons (30 ml) of orange juice for the dressing. Set segments aside.
3. In a large bowl, combine shaved fennel, cucumber ribbons, sliced radishes, arugula, dill, and mint.
4. Whisk the dressing: olive oil, Champagne vinegar, Dijon, honey, minced shallot, orange zest, reserved orange juice, a pinch of salt, and several grinds of pepper. Stir in capers if using.
5. Season the salad base lightly with salt and pepper. Drizzle with about two-thirds of the dressing and toss gently to coat.
6. Fold in half of the pistachios and a few chopped fennel fronds. Plate the salad, nestle the citrus segments on top, and scatter with remaining pistachios and fronds.
7. Finish with the remaining dressing to taste and serve immediately.

1. Toast the pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes. Cool, then roughly chop.
2. Supreme the orange (and grapefruit, if using), collecting 2 tablespoons of orange juice for the dressing. Set segments aside.
3. In a large bowl, combine shaved fennel, cucumber ribbons, sliced radishes, arugula, dill, and mint.
4. Whisk the dressing: olive oil, Champagne vinegar, Dijon, honey, minced shallot, orange zest, reserved orange juice, a pinch of salt, and several grinds of pepper. Stir in capers if using.
5. Season the salad base lightly with salt and pepper. Drizzle with about two-thirds of the dressing and toss gently to coat.
6. Fold in half of the pistachios and a few chopped fennel fronds. Plate the salad, nestle the citrus segments on top, and scatter with remaining pistachios and fronds.
7. Finish with the remaining dressing to taste and serve immediately.