BLOOD ORANGE AND FENNEL SALAD
Dressing:
1/4 c. walnut oil
1/4 c. vegetable oil
2 T raspberry vinegar
1 T chopped parsley
1/2 t. salt + 1/2 t. pepper
3 shakes of Tabasco
2 T sugar
Whisk it all together
Candied Almonds
1/4 c. sliced almonds
1 T + 1 t sugar
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Cook over medium heat until sugar melts and coats the nuts. Still all the while. As soon as the sugar melts, the nuts will start to brown. Give them a little color (this goes quickly, careful not to let them burn). Turn out onto a place, cool, and break apart.
Salad
2 Belgian endives
1 small head radicchio
1 small head bibb
1 fennel bulb
3 scallions
4 blood oranges
Cut away the rind of the oranges, and then divide into segments. Remove any white stringy things. Wash the bibb and reserve the nice big outer leaves to line the plates. Slice the fennel thinly (I use my mandolin) into strips. Slice the endive and radicchio into a wide chiffonade. Discard the hard cores of the endives. Finely chop the scallions.
Place a leaf of bib on each plate. Toss the remaining greens with the dressing. Make a neat pile on each leaf, then artfully scatter the orange segments on top. Sprinkle with the candied almonds.
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