Fennel and Fig Salad

Serves 4



Fennel is a popular Italian vegetable primarily used raw in salads. Combined with fresh or dried figs and salad greens, fennel is as refreshing as it is different.

Ingredients:

Juice and zest of 2 large oranges (about 2/3 cup) 

¼ cup extra-virgin olive oil 

1 teaspoon dry mustard 

1 medium fennel bulb, cored and shaved as thin as possible

3 cups mixed salad greens (romaine, tatsoi, spinach)

8 fresh or dried figs, each cut into quarters

Salt, to taste

2 tablespoons warm honey

Directions:

1. In a large bowl, whisk together the orange juice and orange zest. Slowly whisk in the oil and dry mustard until an emulsion is formed. 

2. Add the fennel and salad greens, and toss well with half the dressing. Refrigerate the other half for use at another time.

3. Add the figs and gently toss again. Add salt to taste. 

4. Add the honey and toss gently. Serve.


More of Mary Ann Esposito's recipes you may be interested in

A Home Kitchen for a Professional Chef

Patti Dann, owner of vegan bakery Café Indigo, recently installed the kitchen of her dreams at home.

Insalata di Pera e Pecorino (Pear and Pecorino Cheese Salad)

Serves 4

Pear Cake

Makes one 8- or 9-inch cake

Tuscan Tile-Makers Stew

Serves 4–6

Roasted Pear and Apple Stacks

Serves 4
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

September 2018

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
26 27 28 29 30 31 01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 01 02 03 04 05 06
Edit ModuleShow Tags
Edit ModuleShow Tags