This Fennel Citrus Salad with Tarragon Dressing is one I have on repeat when I have guests over because it's easy to put together and everyone always comments on it! Similar to this citrus endive salad, I love it because of its variety in texture and flavor. The creamy burrata just brings all the elements together (which is secretly my favorite part of the salad!).
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How to Make this Easy Salad
1. Make the vinaigrette by adding the dijon mustard, sherry vinegar, lemon juice, maple syrup in a bowl and whisk until combined. Slowly pour the olive oil to the bowl while whisking the vinaigrette until emulsified. Season with salt and pepper.
2. Assemble the salad by adding the romaine and fennel on a shallow bowl, toss with some of the vinaigrette. Then add the toppings: the grapefruit, orange, pancetta, pistachios, and separate the burrata into two carefully with your hands. Drizzle more of the tarragon vinaigrette.
3. Toss right before serving and enjoy!
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Dinner Party Hack
If you're making this for a dinner party and want to get ahead with the prep, you can make the vinaigrette about 3 days in advance and stored in the refrigerator. You can also prepare the chopped vegetables, fruits, nuts and pancetta the day of. Assemble when your guests arrive and toss with the vinaigrette right before dinner time.
Creative Variations
You can absolutely substitute
- Nuts: instead of pistachios, feel free to use any nut you wish! Almonds, walnuts, pecans, etc.
- Pancetta: this is optional but I like how it adds bites of saltiness and crunch. You can swap it for cooked bacon pieces, or roasted chickpeas.
- Romaine: instead of romaine you can use another leafy green such as arugula for example.
- Vinaigrette sweetener: instead of maple syrup, you can use honey.
There are endless substitutions to this salad so use the ingredients you have available or have a preference for!
Citrus Fennel Salad with Tarragon Vinaigrette
Ingredients
Salad Ingredients
- 1 small-medium fennel thinly sliced with a mandoline
- ½ head of romaine chopped
- 1 grapefruit segmented and chopped in small pieces
- 1 orange segmented and chopped in small pieces
- pistachios roughly chopped
- 2 oz pancetta Optional - (cooked and finely chopped)
- burrata
Tarragon Vinaigrette Ingredients:
- ½ tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar
- ½ teaspoon maple syrup
- ⅓ cup extra virgin olive oil
- 1 tablespoon tarragon finely chopped
- ½ tablespoon shallots finely chopped
- salt
- black pepper
Instructions
- Make the vinaigrette by adding the dijon mustard, sherry vinegar, lemon juice, maple syrup in a bowl and whisk until combined. Slowly pour the olive oil to the bowl while whisking the vinaigrette until emulsified. Season with salt and pepper.
- Assemble the salad by adding the romaine and fennel on a shallow bowl, toss with some of the vinaigrette. Then add the toppings: the grapefruit, orange, pancetta, pistachios, and separate the burrata into two carefully with your hands.
- Drizzle more of the tarragon vinaigrette.
- Toss right before serving and enjoy!
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