Fennel And Orange Salad With Walnut Pesto
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Red Pepper Flake1 cup
White Wine (dry)1 cup
Water1
Sea Salt1 cup
Hazelnut OilDirections:
1
Special equipment: mortar and pestle Pick some of the leafy fronds from the tops of the fennel and reserve
2
Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe
3
If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer
4
Cut the bulbs in half, lengthwise, and put them on a flat surface
5
Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge
6
Heat a large pan and add the olive oil
7
When the oil slightly hot, remove the pan from the heat
8
Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes
9
Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes
10
Use a spatula or tongs to turn the fennel on its other side
11
When it browns on the second side, remove the pan from the heat and add the white wine
12
Season with salt, to taste, and return the pan to the heat
13
Cook over a low flame until all of the wine has reduced
14
How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up
15
Insert a knife into a few of the fennel pieces
16
They should be tender and yielding
17
If not, add 1/2 cup of the water
18
Cook until the water evaporates
19
If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender
20
Taste a tiny piece for seasoning
21
Ideally, there should be very little liquid remaining at the end of the process
22
Remove the fennel from the pan and set aside to cool to room temperature
23
Use a mortar and pestle to grind the walnuts
24
Alternatively, chop them with a large knife
25
In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur
26
Taste for seasoning
27
Set aside
28
Transfer the fennel to a serving bowl and toss with some of the walnut pesto
29
Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend
30
Taste for seasoning
31
Serve immediately