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BRAISED FENNEL AND BLOOD ORANGE SALAD

The creaminess that comes from braising fennel pairs brilliantly with the fresh citrus of the orange. The feta chunks and toasted pecans add crunch and protein. Perfect for a meatless meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 2 large fennel bulbs (or 4 small)
  • 1 orange , zested and juiced (about 1/4 cup)
  • 1 blood orange (or cara cara), supremed
  • 4 tbsp butter
  • 1/2 cup vegetable or chicken stock
  • kosher salt
  • cracked pepper
  • micro greens
  • 1/2 cup pecans. toasted
  • 1/2 cup feta , crumbled into medium chunks

Instructions

  1. Trim the fennel bulbs tops, reserving some of the fronds for a garnish.
  2. Cut down through the bulb. Cut again, creating large chunks. Trim off the bottom
  3. Sprinkle all the chunks with kosher salt.
  4. In a large skillet, over medium heat, melt the butter. Allow it to cook for a minute or so, until it starts to bubble and turn golden. Place all the fennel chunks, sliced side down into the skillet, in a single layer. Let them cook, do not turn, until browned, about 3 minutes. Turn to brown all sides.
  5. Add the stock and orange juice. Sprinkle the fennel with the orange zest. Cover and reduce heat to medium-low and simmer until till tender, about 5-8 minutes, depending on the size of the fennel.
  6. Take the remaining liquid in the skillet and reduce by increasing the heat to medium-high. When you have about 2-3 tbsp of liquid remaining, remove from the heat. You will be pouring this over the salad.
  7. In a serving bowl, spread out the desired amount of micro greens. Lay the fennel on top, and then the supremed blood orange.
  8. Take your toasted pecans and feta cheese and sprinkle on top.
  9. Drizzle with olive oil and the reduced cooking stock. Season with salt and pepper. Garnish with the fennel fronds.

Recipe Notes

You can obviously use different oranges. When blood oranges are in season though, you don't want to pass them by.

To supreme an orange: Trim the top and bottom of the orange. Trim off the skin with a sharp knife, trying to remove the pith without taking off too much flesh. Taking a sharp knife, slide it along one side of the membrane of one orange 'slice' Then slice the other side, so that the orange piece is no longer attached to the membranes. Remove. Keep going along the entire orange, until each section has been removed from the membranes. Set aside.

This makes a lovely side salad with a dinner. With the addition of more nuts and cheese this can totally be a filling meal by just including a crusty baguette and some lovely olive oil.