Another version of a classic pairing, using blood oranges this time. If blood oranges are not in season, just use another orange or tangerine. The oranges are cut into “suprêmes”, or filets, rather than just rounds as they are more uniform and easier to eat. A mandolin is helpful for shaving the fennel.
INGREDIENTS:
1 large fennel bulb, trimmed of stalks and fronds, 1 tablespoon fronds reserved for dressing 1 tablespoon lemon juice, optional, for keeping the fennel white 4 blood oranges, 2 for salad and 2 for dressing (see recipe) 4 cups washed Red Butter lettuce, outside leaves reserved for something else, washed, dried, and torn into bite-sized bits 8-12 oil cured black olives, pitted and cut into 1/8th inch vertical slices Salt and pepper to taste 1 cup Orange Fennel Vinaigrette (See recipe) -Optional- 2-4 tablespoons pine nutsMETHOD:
Cut the top and bottom off the orange and stand it upright. Slice away the peel cutting top to bottom. After the first slice, just follow the edge of the peel where the skin and fruit meet. Save the peel for another use. Holding the orange over a bowl to catch the juice, slice in alongside the membranes (the white lines visible on the surface) to the core, first one side of the segment then the other. Put the segments into a non-reactive container, and when done removing the suprêmes squeeze the orange skeleton for juice over the bowl.
Using a Ben-Riner or mandolin, slice the fennel very thinly across the bulb over a non-reactive bowl, then toss with the lemon juice to help prevent the fennel from oxidizing.
When ready to serve the salad, combine the fennel and oranges and toss with enough dressing to coat evenly. Use your fingers to separate the fennel slices and get the dressing on all of them.
Toss the lettuce with just enough dressing to lightly coat it. Distribute amongst 4 chilled plates.
Distribute the fennel and orange mixture on the lettuces, then season gently with a very little salt and pepper (remember the olives will be salty).
Scatter the olives over the salads, and then the pine nuts if you are using them.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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