Fennel and Orange Salad with Lemon-Ginger Vinaigrette

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

From the kitchen of Carly

Crisp fennel and juicy orange segments tossed with zesty lemon-ginger vinaigrette and shattered baguette croutons. The bright citrus and warming spice play beautifully against tender anise notes, making this salad simultaneously fresh and deeply flavored.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 baguette, very thinly sliced
12 tablespoons white wine vinegar
11 teaspoon finely grated lemon zest
11 teaspoon finely grated orange zest
11 teaspoon finely grated peeled ginger
11/2 teaspoon coarsely ground black pepper
1Kosher salt
13 tablespoons extra-virgin olive oil
12 navel oranges
11 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
14 ounces mustard greens
1center ribs and stems removed
1leaves torn into bite-size pieces (about 4 cups)

Instructions

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.
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.