Salad: United States – Fennel-Citrus Ribbon Salad with Pistachio-Lemon 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 20 min

Cook 0 min

Additional 5 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, fronds reserved
2 cups (60 g) baby arugula
1 ripe avocado, sliced
1 pink grapefruit, segmented (reserve 2 tbsp (30 ml) juice)
1 navel orange, segmented
4 radishes, thinly sliced
1 / 4 cup (30 g) shelled pistachios, toasted and chopped
2 tbsp (30 ml) fresh dill, roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tsp (5 ml) white wine or champagne vinegar
Sea salt and freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, fronds reserved
2 cups (60 g) baby arugula
1 ripe avocado, sliced
1 pink grapefruit, segmented (reserve 2 tbsp / 30 ml juice)
1 navel orange, segmented
4 radishes, thinly sliced
1 / 4 cup (30 g) shelled pistachios, toasted and chopped
2 tbsp (30 ml) fresh dill, roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tsp white wine or champagne vinegar
Sea salt and freshly ground black pepper to taste

Instructions

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

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb into thin ribbons; place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons (30 ml) citrus juice for the dressing.
Whisk olive oil, lemon juice, lemon zest, Dijon, honey, vinegar, reserved citrus juice, a pinch of salt, and pepper until emulsified.
In a large bowl, combine arugula, fennel ribbons, radishes, half the pistachios, dill, and a few chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently.
Plate the salad; nestle in citrus segments and avocado. Spoon a little more vinaigrette over the top, finish with remaining pistachios, a pinch of sea salt, and cracked pepper. Serve alongside the halibut.

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave the bulb into thin ribbons; place in cold water for 5 minutes to crisp, then drain and pat dry.
Segment grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons citrus juice for the dressing.
Whisk olive oil, lemon juice, lemon zest, Dijon, honey, vinegar, reserved citrus juice, a pinch of salt, and pepper until emulsified.
In a large bowl, combine arugula, fennel ribbons, radishes, half the pistachios, dill, and a few chopped fennel fronds. Drizzle with enough vinaigrette to lightly coat and toss gently.
Plate the salad; nestle in citrus segments and avocado. Spoon a little more vinaigrette over the top, finish with remaining pistachios, a pinch of sea salt, and cracked pepper. Serve alongside the halibut.