Salad: France – Salade De Fenouil Et Orange Avec Vinaigrette (Shaved Fennel, Orange and Niçoise Olive Salad with Champagne-Tarragon 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 15 min

Cook 0 min

Total 15 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, bulb very thinly shaved
4 cups (120 g) frisée and baby arugula mix
2 medium oranges, zested (1 tsp (5 ml)) and segmented; reserve 2 tbsp (30 ml) juice
1 / 3 cup (50 g) pitted Niçoise olives, halved
1 / 4 cup (30 g) toasted sliced almonds
2 tbsp (30 ml) chopped fresh tarragon
5 tbsp (75 ml) extra-virgin olive oil
2 tbsp (30 ml) Champagne vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey (optional)
Fine sea salt and freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, fronds reserved, bulb very thinly shaved
4 cups (120 g) frisée and baby arugula mix
2 medium oranges, zested (1 tsp) and segmented; reserve 2 tbsp (30 ml) juice
1 / 3 cup (50 g) pitted Niçoise olives, halved
1 / 4 cup (30 g) toasted sliced almonds
2 tbsp chopped fresh tarragon
5 tbsp (75 ml) extra-virgin olive oil
2 tbsp (30 ml) Champagne vinegar
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
Fine sea salt and freshly ground black pepper to taste

Instructions

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

Zest 1 tsp (5 ml) from one orange, then segment both oranges over a bowl to catch juices; reserve 2 tbsp (30 ml) juice.
Whisk the vinaigrette: in a small bowl combine Champagne vinegar, Dijon, honey, reserved orange juice, orange zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, frisée/arugula, Niçoise olives, chopped tarragon, and half the almonds and orange segments.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and season with additional salt and pepper as needed.
Plate the salad, top with remaining orange segments and almonds, and garnish with torn fennel fronds. Spoon on more vinaigrette to finish, if desired.

Zest 1 tsp from one orange, then segment both oranges over a bowl to catch juices; reserve 2 tbsp juice.
Whisk the vinaigrette: in a small bowl combine Champagne vinegar, Dijon, honey, reserved orange juice, orange zest, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, frisée/arugula, Niçoise olives, chopped tarragon, and half the almonds and orange segments.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and season with additional salt and pepper as needed.
Plate the salad, top with remaining orange segments and almonds, and garnish with torn fennel fronds. Spoon on more vinaigrette to finish, if desired.