Charred Fennel and Citrus Salad


A single orange is a multipurpose ingredient in this recipe. Zest the orange first, then segment it over a large bowl to catch the juice and squeeze the remaining membrane to use in the dressing.

Charred Fennel and Citrus Salad
Serves: 8-10 servings
  • 1 large fennel bulb, quartered
  • 1 large navel orange, zested, segmented, and juices reserved
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 (5-ounce) bag baby arugula
  • ½ cup toasted chopped pecans
  • ½ cup sweetened dried cranberries
  • Garnish: chopped fennel fronds, ground black pepper
  1. Heat a 10-inch cast-iron skillet over high heat; spray with cooking spray. Add fennel, cook, turning occasionally, until charred, about 2 minutes per side. Let cool for 5 minutes; remove core, and thinly slice.
  2. In a large bowl, whisk together orange zest, 2 tablespoons reserved orange juice, sugar, salt, mustard, and pepper. Gradually whisk in oil until smooth.
  3. Add fennel, orange segments, arugula, pecans, and cranberries to dressing, and toss until well coated. Garnish with fennel fronds and pepper, if desired.



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