RECIPE: BLOOD ORANGE AND FENNEL SALAD

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

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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Written by on March 21, 2010 under ALL RECIPES.



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