Entertain the Possibilities - Home cooking becomes a special occasion; Get recipes, photos, tips and playlists
  • Blog
  • About

Fennel and Blood Orange Salad

2/16/2016

0 Comments

 
Fennel and Blood Orange Salad
​Does it ever happen to you that an ingredient you rarely use all of a sudden shows up over and over and over in the dishes that you crave? I’ve seen this fennel-citrus combo in a wide variety of dishes this winter and my taste buds start a’tingling every time.

​This recipe, from one of my most favorite food blogs, Smitten Kitchen, is an especially good variation on the theme. So colorful! Such lively flavors! This is a dinner party presentation dish, less ideal (though not impossible) for a quick weeknight meal. It’s easy but requires some potschke-ing. Totally worth it!

Click the photos to enlarge them and read the captions.
Printable Recipe- Fennel and Blood Orange Salad
File Size: 671 kb
File Type: pdf
Download File

Fennel and Blood Orange Salad
Recipe source: Smitten Kitchen, who adapted it from Kurt Gutenbrunner via NY Times
 
INGREDIENTS:
  • ¼ cup hazelnuts or walnuts
  • 1 medium-large fennel bulb, leaves and stems trimmed off
  • Salt and freshly ground black pepper
  • Juice of 1 lemon (maybe a little less)
  • 2 large blood oranges
  • 1 small shallot, peeled and cut into paper-thin slices
  • 10 mint leaves
  • 1-2 tablespoons extra-virgin olive oil
  • 1 teaspoon lime zest

​Cook’s Note: If serving family style or as a featured salad, place the fennel and oranges on a bed of lightly dressed mixed greens, incorporating them into the dish ever so slightly. You can also serve it as a side dish using fewer greens (or none at all).


DIRECTIONS:
  • Place nuts in dry skillet and cook over medium heat, stirring, to toast. Let cool. If using hazelnuts, roll them around in a dishcloth (or, when cool enough, in your hands) discarding any loose skins. Coarsely chop nuts, set aside.
  • Slice about ½ inch from bottom of fennel and discard (or save for vegetable stock). Slice fennel very thinly on a mandoline or with a knife, starting with the flat bottom side. Toss in bowl with salt, pepper, and lemon juice.
  • Trim all peel and pith from oranges. Holding peeled fruit over bowl containing fennel, use sharp knife to cut sections from membrane and let them drop into bowl. Squeeze remaining membrane over bowl to add juices, then discard membrane.
  • Add shallots to bowl with fennel and oranges. Toss gently.
  • If serving immediately, continue with assembly instructions. Otherwise, cover bowl and keep chilled until ready to assemble salad and serve. Can make ahead 2-3 hours.

To assemble:
  • Make a bed of salad greens, if desired. Drizzle ½-1 tablespoon olive oil over greens, toss, and sprinkle just a pinch of kosher salt on the greens.
  • Pile fennel, blood orange, and shallot mixture on top of the greens, straining out some (but not all) of the fruit juices that gathered in the bowl.
  • Drizzle ½-1 tablespoon olive oil over the fennel mixture. Tear the mint leaves and sprinkle over the salad. Sprinkle the chopped nuts over the salad. Add fresh lime zest on top. Serve immediately.

Note: The salad holds up well for leftovers the next day, although it is freshest and most delicious on Day One.

​
0 Comments



Leave a Reply.

    When home cooking becomes a special occasion - Recipes, playlists, table tips and more
    Picture

    ​
    Entertaining Vintage

    Vintage treasures for the kitchen, home, collectibles, and gifts

    Categories

    All
    Afternoon Dance Break
    Birthday Greetings
    Cookbook Road Test
    Cool Tunes
    Drinks
    Entertaining Vintage
    Fish
    Kitchen Reno
    Kitchen Tips
    National Days
    Party Planning
    Pop Culture
    Recipe
    Savory Bites
    Supper Club
    Sweet Bites
    The Arts
    Travel
    TV
    Video

    Archives

    May 2020
    April 2020
    March 2020
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

    Subscribe to our mailing list

    * indicates required
Proudly powered by Weebly