Side Dish: United States – Fennel, Orange, 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 10 min

Cook 5 min

Total 15 min

Ingredients

4 cups (120 g) arugula, loosely packed
1 medium fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
1 large navel orange, segmented, plus 1 tsp (5 ml) zest
4 radishes, thinly sliced
2 tbsp (8 g) fresh mint or flat-leaf parsley, chopped
1 / 3 cup (45 g) pistachios, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) reserved orange juice (from segmenting)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey or maple syrup
1 / 2 tsp (3 g) sea salt, plus more to taste
1 / 4 tsp (1 g) freshly ground black pepper

Instructions

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

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
Segment the orange over a bowl to catch juices; set segments aside and reserve 1 tablespoon (15 ml) of the juice. Zest 1 teaspoon (5 ml) of the peel.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
In a large bowl, combine arugula, shaved fennel, radishes, and chopped mint/parsley. Add orange segments and half the pistachios.
Drizzle with just enough vinaigrette to lightly coat and toss gently. Taste and adjust salt and pepper.
Top with remaining pistachios, sprinkle over orange zest and reserved fennel fronds, and serve immediately alongside the casserole.

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then roughly chop.
Segment the orange over a bowl to catch juices; set segments aside and reserve 1 tablespoon of the juice. Zest 1 teaspoon of the peel.
Make the vinaigrette: In a small bowl, whisk lemon juice, reserved orange juice, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
In a large bowl, combine arugula, shaved fennel, radishes, and chopped mint/parsley. Add orange segments and half the pistachios.
Drizzle with just enough vinaigrette to lightly coat and toss gently. Taste and adjust salt and pepper.
Top with remaining pistachios, sprinkle over orange zest and reserved fennel fronds, and serve immediately alongside the casserole.