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
- 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.
- In a large bowl, whisk together orange zest, 2 tablespoons reserved orange juice, sugar, salt, mustard, and pepper. Gradually whisk in oil until smooth.
- Add fennel, orange segments, arugula, pecans, and cranberries to dressing, and toss until well coated. Garnish with fennel fronds and pepper, if desired.