Fennel and Orange Salad with Lemon-Ginger VinaigretteHirsheimer & Hamilton
Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
1/4 baguette, very thinly sliced
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon finely grated peeled ginger
1/2 teaspoon coarsely ground black pepper
Kosher salt
3 tablespoons extra-virgin olive oil
2 navel oranges
1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)
Preparation
Step 1
Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Step 2
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
Per serving: 240 calories
12 g fat
5 g fiber
#### Nutritional analysis provided by Bon Appétit
