Salad: United States – Shaved Fennel, Orange, and Mint Salad with Pistachios

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 4 min

Total 25 min

Ingredients

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

2 medium fennel bulbs, fronds reserved, cored and very thinly sliced
2 navel oranges, segmented, plus 2 tbsp (30 ml) juice reserved
2 cups (60 g) baby arugula
6 radishes, very thinly sliced
1 / 3 cup (10 g) fresh mint leaves, torn
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
1 small shallot, finely minced
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
1 / 2 tsp (2.5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) kosher salt
Freshly ground black pepper to taste

Show original ingredient measurements

2 medium fennel bulbs, fronds reserved, cored and very thinly sliced
2 navel oranges, segmented, plus 2 tbsp (30 ml) juice reserved
2 cups (60 g) baby arugula
6 radishes, very thinly sliced
1 / 3 cup (10 g) fresh mint leaves, torn
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
1 small shallot, finely minced
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
1 / 2 tsp Dijon mustard
1 / 2 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt
Freshly ground black pepper to taste

Instructions

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

Toast the pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Segment the oranges over a bowl to catch juices; reserve 2 tablespoons (30 ml) of the juice for the dressing.
In a small bowl, whisk the reserved orange juice, lemon juice, vinegar, Dijon, honey, shallot, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, radishes, and mint. Drizzle with just enough dressing to lightly coat and toss gently.
Fold in the orange segments, then scatter the toasted pistachios and a few fennel fronds on top. Taste and adjust seasoning with salt, pepper, or a splash more citrus as needed.
Serve immediately for crisp texture.

Toast the pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Segment the oranges over a bowl to catch juices; reserve 2 tablespoons of the juice for the dressing.
In a small bowl, whisk the reserved orange juice, lemon juice, vinegar, Dijon, honey, shallot, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine shaved fennel, arugula, radishes, and mint. Drizzle with just enough dressing to lightly coat and toss gently.
Fold in the orange segments, then scatter the toasted pistachios and a few fennel fronds on top. Taste and adjust seasoning with salt, pepper, or a splash more citrus as needed.
Serve immediately for crisp texture.