Citrus Fennel Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A fresh twist on fenouil salad with zesty lemon juice replacing white wine vinegar and toasted pumpkin seeds instead of fennel seeds. Uses shaved fennel bulb and a mix of arugula and mesclun lettuce. Sweetened lightly with honey instead of sugar. Minimal seasoning with salt and pepper. Ready in around 11 minutes. Crisp, tangy, nutty textures all mingling in a simple bowl.
Prep:
7 min
Cook:
4 min
Total:
11 min
Servings:
4 servings
#salad
#healthy
#quick meals
#vegetarian
Fenouil sliced thin. Sharp brightness from lemon juice. Honey gives a touch of natural sweetness, not overpowering. Pumpkin seeds replace the usual fennel seeds, adding crunch and subtle nuttiness. Arugula adds peppery punch alongside soft mesclun, a layered green bed for the fennel. Little salt, black pepper enough to nudge flavors forward. Quick to assemble, waiting a few minutes lets sharp lemon mellow and flavors mingle. A riff on the classic, but with a toasted twist and citrus zing. Some crunch, some green freshness, some bright acidity. Minimal fuss, max texture contrast. Use a mandoline or very sharp knife for the fennel for best thinness. The salad can sit a little without wilting. Keep greens aside till last moment for crispness. Toss all before serving.
Ingredients
- 40 ml lemon juice fresh
- 25 ml extra virgin olive oil
- 3 ml honey
- 10 ml pumpkin seeds toasted
- 1 large fennel bulb thinly shaved
- 1 litre mixed arugula and mesclun lettuce
- Salt to taste
- Fresh black pepper to taste
About the ingredients
Lemon juice replaces white wine vinegar to brighten and bring citric zest. Honey instead of sugar for natural sweetness, blends smoother. Toasting pumpkin seeds unlocks oils, enhances crunch and adds depth, replacing fenouil seeds for variation in texture and aroma. Fenouil sliced paper-thin to stay crisp and let dressing soak in. Mixed greens combine the pepperiness of arugula and mild mesclun, balancing sharp fennel. Olive oil extra virgin, cold pressed for fruity body. Salt and fresh cracked pepper used sparingly to allow space for each ingredient’s character. Use fresh fennel bulb avoiding wilted or browned parts. Greens best fresh. Toast seeds just before use to keep crunch at peak. Dressing can be made ahead, fennel tossed early to absorb flavors, greens kept separate to prevent sogginess.
Method
- Toast pumpkin seeds lightly in a pan over medium heat until fragrant, about 3 minutes. Set aside.
- In a large bowl, whisk together lemon juice, olive oil, honey. Season with salt and pepper.
- Add sliced fennel bulb to dressing, toss to coat evenly. Let sit for 5 minutes to meld flavors.
- Just before serving, toss in the arugula and mesclun. Adjust seasoning if needed.
- Sprinkle toasted pumpkin seeds over top. Serve immediately.
Cooking tips
The pumpkin seeds need light toasting until they just begin to brown and emit a nutty aroma. Must watch carefully to prevent burning - takes about 3 minutes over medium heat. Whisk dressing ingredients together thoroughly to ensure honey is well dissolved and oil emulsifies with lemon juice. Toss fennel in dressing right away, leave to macerate 5 minutes to soften slightly and soak flavors, but not turn soggy. Adding greens at the last minute maintains their crispness and vibrant color. Adjust seasoning after all combined since greens dilute flavors. Sprinkle seeds on top to keep their crunch intact. Serve promptly after assembling to enjoy texture contrasts. Can prepare lemon-honey-olive dressing and fennel up to 1 hour ahead, store covered. Mix greens and dress just before serving. A simple salad but timing and sequence crucial for best texture and taste balance.
Chef's notes
- 💡 Use a sharp knife or mandoline. Thin slices matter. They soak up dressing better. Fennel should be paper-thin. Enhances crispness. Don't skip this step or texture suffers.
- 💡 Temperature of ingredients matters. Use fresh, cold ingredients for best flavor. Let dressing sit a bit. Flavors blend well that way. Warm dressing wilts salad quickly. Keep it cool.
- 💡 Toasting pumpkin seeds adds depth. Watch carefully to not burn. Takes just a few minutes. Perfect crunch boosts the salad. Don't rush to add them. Timing is key for texture.
- 💡 Adjust seasoning at the last minute. Greens dilute flavors slightly. Taste after mixing, not before. This way, salt and pepper shine through. Balance is essential for the final dish.
- 💡 Prepare dressing ahead. It can sit without losing flavor. Fennel can marinate too. But keep greens separate till serve. Prevents sogginess and maintains crispness until last moment.
Common questions
Can I use regular lettuce?
Yes, any greens work. Consider arugula for peppery flavor. Mixed greens do balance flavors. Experiment as desired.
What if I cannot find fennel?
Substitutes include celery or cucumber. Different texture, but still fresh. Adjust dressing slightly to complement.
How long does it last?
Best eaten fresh. Salad wilts after a few hours. Store separately to maintain crispness. Keep dressing in a sealed container.
Can I prepare it in advance?
Yes, dressing can sit up to an hour. Fennel can soak flavors early too. But add greens just before serving. Keeps everything fresh.
