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, 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 bulbs 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 then reduce by half. Chill, then whisk in the Dijon mustard and oils to emulsify. Finish with chopped oregano and salt and pepper to taste.
For the salad, combine the fennel and greens in a large bowl. Toss with the desired amount of vinaigrette, then garnish with candied pecans and pomegranate seeds.