Side Dish: United States – Citrus Arugula and Fennel Salad with Shaved Parmesan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

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

5 oz (140 g) baby arugula
1 small fennel bulb, very thinly sliced (about 1 1 / 2 cups (120 g))
1 tsp (5 ml) finely grated orange zest
1 small seedless orange, segmented (plus 1 tbsp (15 ml) juice)
1 / 4 small red onion, very thinly sliced
1 / 4 cup (20 g) shaved Parmesan cheese
1 / 4 cup (30 g) toasted sliced almonds
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

5 oz / 140 g baby arugula
1 small fennel bulb, very thinly sliced (about 1 1 / 2 cups / 120 g)
1 tsp finely grated orange zest
1 small seedless orange, segmented (plus 1 tbsp / 15 ml juice)
1 / 4 small red onion, very thinly sliced
1 / 4 cup / 20 g shaved Parmesan cheese
1 / 4 cup / 30 g toasted sliced almonds
2 tbsp / 30 ml extra-virgin olive oil
1 tbsp / 15 ml fresh lemon juice
1 tsp Dijon mustard
1 / 2 tsp honey
Kosher salt and freshly ground black pepper to taste

Instructions

In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon, honey, orange zest, a pinch of salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, sliced fennel, and red onion. Drizzle over about two-thirds of the vinaigrette and toss gently to coat.
Transfer to a serving platter and top with orange segments, shaved Parmesan, toasted almonds, and a few fennel fronds if available.
Drizzle with remaining vinaigrette, season to taste with additional salt and pepper, and serve immediately.