Name: Fennel and Orange Salad with Lemon-Ginger Vinaigrette
Total time: 25 minutes
Yield: 4 Servings
Ingredients: 2 Tbsp. white wine vinegar; 1 tsp. finely grated lemon zest; 1 tsp. finely grated orange zest; 1 tsp. finely grated peeled ginger; 1/2 tsp. coarsely ground black pepper; Kosher salt; 3 Tbsp. extra-virgin olive oil; 2 navel oranges; 1 fennel bulb, trimmed, very thinly sliced, plus ¼ cup fennel fronds; 4 oz. mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups); 1/4 baguette, very thinly sliced

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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

Recipe notes