fennel

OLYMPUS DIGITAL CAMERA  Deborah Madison has a smart recipe for beet and fennel salad with a tangerine vinaigrette, in The Greens Cookbook. Here’s a kindred recipe, Blood Orange, Beet and Fennel Salad from epicurious.com. Although this recipe calls for peeling the beets, we never do.

 

 

Blood Orange, Beet and Fennel Salad. Recipe modified, just a bit.

  • 2 medium red beets, tops trimmed
  • 2 medium golden beets, tops trimmed
  • 3 blood oranges
  • 1 medium navel orange
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise
  • 1/4 red onion, very thinly sliced (about 1/3 cup)
  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt
  • freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°. Wash beets. Wrap in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

 

Meanwhile, squeeze juice from 2 blood oranges into a medium bowl. Slice remaining 2 oranges crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets (if you want. we never do). Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

 

Fennel Egg Salad
Fennel lends a similar crunch as celery, so this recipe is a fun rendition of a classic salad. Great to make ahead of time and enjoy throughout the week. Adapted from From Asparagus to Zucchini.

6 large eggs, hardboiled & peeled
1/3 cup finely chopped fennel stalk/bulb
3 Tbsp fennel fronds (leaves)
4 Tbsp sweet onions, finely chopped
4 Tbsp mayonnaise
1 1/2 Tbsp apple cider vinegar
2 tsp dijon mustard
Sea salt & pepper, to taste

Combine peeled eggs (quartered), vegetables and remaining ingredients in a food processor and pulse until well blended. Alternatively, you can hand mix them in a boil, in which case we recommend cutting the eggs into smaller pieces first. Use on sandwiches, with crackers, or to top a salad.

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