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

Cuccidatu (Sicilian Fig Cookies)

Makes 2 dozen

Sicilian Chocolate Cookies from Modica

Makes 5 1/2 dozen

Mom’s Date Bar Cookies

Makes 16 bars

Sicilian Chocolate Spice Cookies

Makes about 28 large cookies

Mom’s Dried Cherry Cookies

Makes 4 1/2 to 5 dozen, depending on the size of your cookie cutter; you can make more by making these cookies mini-size.
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