Fennel, Blood Orange, and Avocado Salad

by Laura on January 7, 2016

in Featured Recipe, Recipes, Salads

The Refreshing Flavors of Winter

The Refreshing Flavors of Winter

Enjoy the flavor of winter with this refreshing combination of crisp and aromatic fennel, rich and smooth avocado, and the sweet, slightly bitter, taste of blood oranges.

  • 4 medium blood oranges
  • 1 large or 2 small heads, fennel, with fronds
  • 1 small shallot, minced
  • juice from 1/2 medium lemon (preferably Meyer lemon)
  • 1 1/2 tbsp champagne vinegar
  • 1/4 tsp honey
  • kosher salt and freshly ground pepper
  • 3 tbsp extra-virgin olive oil
  • 2 medium avocados

Serves 4

Slice the tops and bottoms off the oranges to expose the flesh. Using a paring knife, cut off the remaining peel and pith. Slice the oranges crosswise into 1/4-inch slices and arrange on 4 salad plates, leaving room in the center of each for the fennel salad. Set aside.

Trim off all but about 1/2 inch of the fennel stalks, reserving the bulb and fronds. Remove the first outer layer of fennel and discard or save for vegetable stock. Rinse the remaining bulb and set aside.

Chop 1 tablespoon fennel fronds and put them in a small bowl along with the shallot, lemon juice, vinegar, honey, a pinch of salt, and a few grinds of pepper. Whisk to blend, then drizzle in the olive oil as you continue to whisk. Taste for salt.

Halve the fennel bulb, cutting lengthwise through the narrow side of the bulb (this will make it easier to shave thinly). Using a sharp knife (or a mandoline or food processor), slice the fennel crosswise as thinly as you can – about 1/16 inch is ideal. (Too thick and it will dominate the salad; too thin and it will wilt and loose its texture.) Transfer the bowl and drizzle with half the dressing. Toss, taste, and add salt and pepper as needed. Divide the fennel among the 4 plates, mounding in the center of the orange slices.

Halve the avocado lengthwise, remove the pit, and cut 1/4-inch slices into the flesh. Using a large spoon, scoop the slices out and nestle them on and around the mounds of fennel. Sprinkle a little salt over the avocado and then drizzle the remaining vinaigrette all over the slad. Finish with a bit of pepper.

Source: Bi Rite Market’s Eat Good Food by Sam Mogannam and Dabney Gough

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