As we transition into Autumn this dish masters the art of balance. It’s savory, salty, sweet ,and herbaceous, and proves that fennel with its unique flavor can be for every palette.
Season: Autumn
Prep time: 20 minutes
Assembly: 10 minutes
Serves 4
Ingredients
Salad ~
1 large, or 2 small fennel bulbs
1 bulb of endive, thinly sliced
4 figs, quartered
1 organic orange
3 radishes, thinly sliced
1/8 cup red onion, thinly sliced
1 round of fresh Burrata, or mozzarella,
10 basil leaves, chiffonade
8 mint leaves, torn into pieces
Vinaigrette ~
¼ cup extra virgin olive oil
1 lemon, juiced, and zested
¼ cup, kalamata olives, pitted, sliced
1 tbsp capers, chopped
1 tbsp. balsamic vinegar
1/2 tsp.Salt
pinch of red pepper flakes
Method
Combine the lemon juice, balsamic vinegar, olives, capers, salt, red pepper flakes and sliced red onion in a medium bowl. Let sit for five minutes. Whisk in the olive oil. Stir well and set aside.
Remove the top fronds and stems from the fennel bulbs, cutting close to the bulb. Set aside the fronds for garnish. Cut the fennel bulbs in half from top to bottom and cut out the tough core from each half. Using a mandoline or knife, slice the fennel halves as thinly as possible. Set aside.
Slice the endive into long strips. Thinly slice the radishes. Peel the oranges until you get to the flesh. Slice the oranges into rounds, 1/4 inch thick. Chop the basil into thin ribbons. Tear the mint into small pieces. Slice the buratta, or fresh mozzarella into small pieces.
Assembly
On a large dish, lay the fennel slices onto the plate. Lay the radishes on top of the fennel. Add slices of endive, and slices of oranges and figs. Add the buratta. Drizzle the vinaigrette all around the salad. Add the basil and mint leaves. Garnish with fennel fronds.
This salad pairs nicely with salmon, and wild sea bass.
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