Side Dish: Mexico – Ensalada de Hinojo y Naranja (Fennel and Orange Salad)

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

Additional 5 min

Total 20 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
4–6 radishes, thinly sliced
2 navel oranges (zest of 1, segments from both; squeeze membranes for juice)
1 small shallot, finely minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar (or white wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey (or maple syrup)
1 tbsp (15 ml) chopped fresh dill (plus a few fennel fronds, chopped)
1 / 4 cup (30 g) toasted sliced almonds
Kosher salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, fronds reserved
4–6 radishes, thinly sliced
2 navel oranges (zest of 1, segments from both; squeeze membranes for juice)
1 small shallot, finely minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar (or white wine vinegar)
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 tbsp chopped fresh dill (plus a few fennel fronds, chopped)
1 / 4 cup (30 g) toasted sliced almonds
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

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

Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry.
Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons (30 ml) of juice; set segments aside.
Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste.
Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.

Trim fennel, reserving fronds. Halve, core, and thinly shave the bulb with a mandoline or knife. Place in a bowl of ice water 5 minutes for extra crispness; drain and pat dry.
Segment the oranges over a bowl to catch juices. Squeeze remaining membranes to collect about 2 tablespoons of juice; set segments aside.
Whisk the orange juice, vinegar, Dijon, honey, shallot, orange zest, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine fennel, radishes, orange segments, dill, and chopped fennel fronds. Toss with enough vinaigrette to lightly coat; season to taste.
Transfer to a platter and scatter toasted almonds on top. Serve chilled or at cool room temperature alongside the salmon to cut the richness of the hollandaise.