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Shaved Fennel Citrus Salad with Mint and Pistachios

A bright Shaved Fennel Citrus Salad featuring orange segments, thinly sliced fennel, arugula, and pistachios on a white plate.
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A bright and refreshing salad featuring thinly sliced fennel, segmented citrus, and a simple lemon vinaigrette.

Ingredients

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  • 2 medium fennel bulbs
  • 3 naval oranges
  • 1 cup arugula or mixed greens
  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 cup fresh mint leaves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the fennel: Remove the stalks and fronds from the fennel bulbs. Cut the bulbs in half lengthwise and remove the tough outer layer if necessary. Using a mandoline slicer set to a thin setting, or a very sharp knife, slice the fennel as thinly as possible (shave it). Place the shaved fennel in a large bowl of ice water for 10 minutes to crisp it up, then drain well and pat dry.
  2. Prepare the citrus: Peel the oranges. Working over a bowl to catch the juice, slice between the membranes to remove the citrus segments (supremes). Set aside the segments and reserve any juice collected.
  3. Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. If you reserved any orange juice, add 1 teaspoon to the dressing. Whisk until emulsified.
  4. Assemble the salad: In a large bowl, gently combine the shaved fennel, citrus segments, arugula, and most of the mint.
  5. Dress and serve: Pour the vinaigrette over the salad ingredients. Toss gently to coat everything evenly. Divide the salad among serving plates. Sprinkle the chopped pistachios and remaining mint over the top before serving.

Notes

  • To shave fennel without a mandoline, use a sharp chef’s knife and slice paper-thin slices, cutting against the grain of the bulb.
  • For a richer flavor, toast the pistachios in a dry pan over medium heat for 3-4 minutes until fragrant before chopping.
  • You can substitute grapefruit or mandarins for the naval oranges based on seasonal availability.

Nutrition

Find it online: https://recipesfleet.com/shaved-fennel-citrus-salad-recipe/