Appetizer: United States – Shaved Fennel and Orange Salad with Lemon-Caper Crunch

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 5 min

Total 23 min

Ingredients

1 medium fennel bulb, fronds reserved
1 large navel orange
1 small seedless cucumber
4 radishes
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped flat-leaf parsley
3 tbsp (24 g) toasted sliced almonds or pistachios
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) capers, rinsed and minced
1 small shallot, finely minced
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes; set aside to cool.
Trim fennel, reserving a few tender fronds for garnish. Halve the bulb, remove core, and shave very thinly with a mandoline or knife. Place in a bowl of ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the orange: cut off peel and pith, segment over a bowl to catch juices. Reserve segments; squeeze the remaining membrane to extract 1–2 teaspoons of juice for the dressing.
Thinly slice the cucumber and radishes. Add to a large bowl with the fennel, dill, and parsley.
Make the vinaigrette: whisk olive oil, lemon juice, lemon zest, Dijon, honey, minced capers, minced shallot, 1/4 teaspoon salt, and several grinds of pepper. Stir in the reserved orange juice.
Add the orange segments to the salad. Drizzle with vinaigrette and toss gently to coat. Let stand 5 minutes to lightly soften the fennel.
Taste and adjust seasoning with salt and pepper. Top with toasted nuts and torn fennel fronds. Serve chilled or at cool room temperature.