Skip to main content
Recipes
September 2013

Fennel and Orange Salad with Lemon-Ginger Vinaigrette

By Frederik de PuePhotography by Hirsheimer Hamilton

3.8

(6)

Image may contain Food Seasoning Plant Furniture Table Dining Table Dill and Burger

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 information

  • 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

Need to make a substitution?

Preparation

  1. Instructions

    Step 1

    Preheat oven to 375°. Place baguette slices on a rimmed baking sheet and toast, 8–10 minutes. Let cool and break into pieces.

    Step 2

    Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.

    Step 3

    Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 32 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 390
Explore Bon AppétitSaladFennelVegetableMustard GreensLeafy GreensOrangeCitrusFruitSideDairy-FreeNut-FreeVegetarianVeganLunchDinner