800-570-3355 Susie Fishbein Recipes
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Orange Fennel Salad with Warm Tomato Vinaigrette
Photo attribution: John Uher
Ingredients
Parve
- 1 fennel bulb
- juice of 1 fresh lemon
- 1 teaspoon olive oil
- 1 large tomato, seeded,
cut into small dice - 1⁄2 teaspoon fine sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 cup orange juice
- 1⁄8 cup olive oil
- 5 ounces mesclun greens with frisée
- 2 oranges, peeled, segmented, or 2 (11-ounce) cans of mandarin oranges, drained
- 1 medium red onion, halved, thinly sliced
INSTRUCTIONS
1. Cut the feathery fronds from the fennel bulb (some stores sell the bulb without the fronds) and discard them. From the top, where the fronds were, cut paper-thin slices of the fennel on the diagonal and keep them in a bowl of water mixed with fresh lemon juice, to keep the fennel from turning color. Set aside.
2. Prepare the vinaigrette: Heat a small sauté pan over medium heat. Add a teaspoon of olive oil. Add diced tomato and season with salt and pepper. Sauté for 3 minutes and add the orange juice. Simmer 2 minutes longer to reduce by half. Whisk in the olive oil. Remove from heat. Season with more salt and pepper if needed.
3. In a large bowl toss the mesclun with the oranges and red onion. Drain the fennel and add to the salad. Dress with vinaigrette.
Yield: 6 servings
Yield: 6 servings
Serving suggestion: Pair with tomato jam tarts. (add hyperlink?)
