Recipes Nugget Markets Signature Recipes
Shaved Fennel Salad with Citrus Vinaigrette
- Prep time
- 30 minutes PT30M
- Cook time
- 5 minutes PT5M
- Yield
- 4 servings
- Difficulty
Light and easy, bright and nutty, this sensational fall salad is sure to please.
Ingredients
Citrus Vinaigrette:
- ¾ cup orange juice
- ½ cup rice wine vinegar
- ¼ cup lime juice
- ½ cup mirin
- 1 tablespoon Dijon mustard
- ½ cup grapeseed oil
- ½ cup olive oil
- ½ bunch oregano, chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
Shaved Fennel Salad:
- 2 heads fennel, shaved
- ½ head red leaf lettuce, torn into 2-inch pieces
- ½ head curly endive, torn into 2-inch pieces
- 3 ounces baby arugula
- 4 ounces candied pecans
- ¼ cup pomegranate seeds
Preparation
For the vinaigrette, combine the orange juice, rice wine vinegar, lime juice and mirin in a small sauce pot. Bring to a boil and reduce by half. Chill then whisk in the Dijon mustard and emulsify in the oils. Finish with chopped oregano.
For the salad, combine the fennel and lettuces in a large bowl. Toss with the desired amount of vinaigrette and garnish with candied pecans and pomegranate seeds.