Appetizer: United States – Shaved Fennel and Orange Arugula Salad with Crispy Capers

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 3 min

Total 23 min

Ingredients

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

1 medium fennel bulb, fronds reserved
3 cups (90 g) baby arugula
2 navel oranges
2 tbsp (30 ml) small capers, drained and patted dry
1 tbsp (15 ml) neutral oil (for crisping capers)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) fresh orange juice (from the segmented oranges)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
2 tbsp (15 g) toasted pistachios, roughly chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano

Show original ingredient measurements

1 medium fennel bulb, fronds reserved
3 cups (90 g) baby arugula
2 navel oranges
2 tbsp (30 ml) small capers, drained and patted dry
1 tbsp (15 ml) neutral oil (for crisping capers)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) fresh orange juice (from the segmented oranges)
1 tsp Dijon mustard
1 tsp honey
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp (15 g) toasted pistachios, roughly chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano

Instructions

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

Trim fennel, reserving some fronds. Halve the bulb, remove the core, and shave thinly with a mandoline or sharp knife.
Segment the oranges: slice off tops and bottoms, remove peel and pith, then cut out segments. Squeeze remaining membranes to collect about 1 tablespoon (15 ml) juice for the dressing.
Crisp the capers: heat neutral oil in a small skillet over medium-high. Add capers and fry until they bloom and crisp, 2–3 minutes. Transfer to paper towels to drain.
Make the vinaigrette: whisk lemon juice, orange juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine arugula, shaved fennel, half the orange segments, half the crispy capers, and pistachios. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust salt and pepper to taste.
Plate and garnish with remaining orange segments, remaining crispy capers, shaved Parmigiano, and a few chopped fennel fronds. Serve immediately.

Trim fennel, reserving some fronds. Halve the bulb, remove the core, and shave thinly with a mandoline or sharp knife.
Segment the oranges: slice off tops and bottoms, remove peel and pith, then cut out segments. Squeeze remaining membranes to collect about 1 tablespoon juice for the dressing.
Crisp the capers: heat neutral oil in a small skillet over medium-high. Add capers and fry until they bloom and crisp, 2–3 minutes. Transfer to paper towels to drain.
Make the vinaigrette: whisk lemon juice, orange juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine arugula, shaved fennel, half the orange segments, half the crispy capers, and pistachios. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust salt and pepper to taste.
Plate and garnish with remaining orange segments, remaining crispy capers, shaved Parmigiano, and a few chopped fennel fronds. Serve immediately.