Citrus Salad with Fennel Vinaigrette |Cooking With Amanda

Bon Appétit | February 2014

ABC Kitchen, New York, NY

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Citrus Salad with Fennel Vinaigrette recipe

photo by William Abranowicz

yield
Makes 8 servings

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Ingredients

Sesame clusters:

1 large egg white
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sesame seeds

Dressing and salad:

1/3 cup olive oil
1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1/4 cup white wine vinegar
2 tablespoons honey
Kosher salt, freshly ground pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
1 cup fresh flat-leaf parsley leaves

Preparation

For sesame clusters:
Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.

Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.

DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.

For dressing and salad:
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.

Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.

DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

my notes

Reviews

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just did this (with half the recipe), and it was GREAT. the crunch complements the bitterness of grapefruits, and the dressing givens complexity to a simple salad (helped by the toning down of the shallot/ ginger/ fennel by cooking) . love. definitely company-worth. i added an avocado and just had it for dinner.