Thursday, May 23, 2013

Fennel Citrus Salad

 

Citrus Fennel Salad 

 
Ingredients
 
1 large or 2 small or medium fennels, trimmed of their tops
2 blood oranges (you can substitute red or pink grapefruit)
1 avocado
2 teaspoons red wine vinegar
4 tablespoons extra virgin olive oil
1 shallot, finely minced (about 1 tablespoon)
1/2 teaspoon hot mustard (Coleman's is a good brand)
1 teaspoon salt
8 grinds black pepper
shaved  Parmigiano-Reggiano
Using a mandoline and slice the fennel into very thin slices.
 Add to a serving bowl.

Use a knife to peel the oranges completely of their skins and pith, leaving only the juicy pulp. 
With a sharp knife, cut out the orange wedges and add them to the sliced fennel.

Before discarding what remains of the oranges, squeeze out any juice into a small bowl.
You'll use this to make the citrus vinaigrette.

Cut the avocado in half, remove the pit, and with a soup spoon, scoop out the two halves;
cut the avocado into large chunks and add to the bowl with the fennel and orange segments.

Measure about 2 tablespoons of the orange juice and place in a small bowl. 
Add the red wine vinegar, olive oil, minced shallot, hot mustard, salt, and grinds of black pepper. 
With a small whisk or fork, stir until emulsified.

Taste and adjust the seasoning -- depending on how sweet or sour the oranges
you may want to add a little more vinegar.

Pour the dressing over the fennel, orange, and avocado and gently toss to coat.

 Let sit for about 5 minutes before serving so that the salt and acid soften the fennel.

Top with shaved Parmigiano-Reggiano and serve.
 Serves 4

*This recipe is from the Boho Farm Dinner at the Coop Spring 2013.

Bon App├ętit!

 

 


7 comments:

  1. Wow, that looks so refreshing! Thanks.

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  2. Caroline this looks and sounds so good I'm making it this weekend! I hope you have a wonderful Holiday!

    XXX
    Debra~

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  3. I've never eaten fennel but this makes me want to try it!

    Deanna

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  4. Caroline, this recipe looks great! We love fennel. Thanks for posting!

    xo,
    Ricki Jill

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  5. This salad is to-die-for! Caroline made this for my bridal shower (http://texasfarmersdaughter.com/a-boho-farm-bridal-shower/) and it was incredible. Thank you again for hosting us - it was the perfect day in the perfect setting!

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  6. Just from looking at your picture I can tell that is going to be delicious. Thank you for posting the recipe and I am so glad to see that it is not overly complicated. Yum!

    from Dee at Split-Site PhD

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  7. This looks SO tasty! Very excited to come across your site today, and from an Arizonan living on the East Coast, I feel like I've just gotten a little snippet of home! :) XOXO

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Thank you so much for your sweet comments!

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