Wednesday, February 12, 2014

Fennel and Orange Salad with Rocket, Dried Cranberries and Walnuts

As promised, here it comes: The recipe for the fabulous salad I served for brunch last weekend. Not only is it oh-so-delicious, it's also a pretty and colorful addition to any buffet. Deb from Smitten Kitchen originally made it with blood oranges and added some mint leaves and lime zest which, I imagine, is also very delicious. I didn't have all those ingredients at home so I adapted the recipe a little. I added some rocket and dried cranberries and was very pleased with the outcome. This salad goes really well with grilled or smoked salmon.

(slightly adapted from: Smitten Kitchen)

a handful of walnuts (or hazelnuts)
2 medium-large fennel bulbs, leaves and stems trimmed off
black pepper
juice of one lemon
3 large oranges (or blood oranges)
(1 small shallot - I left that out)
rocket salad
dried cranberries
olive oil

Place the nuts in a dry skillet and cook over medium heat, stirring, to toast. Then, let cool. If you use hazelnuts, roll them around in a dishcloth, to discard any loose skins. Coarsely chop. Set aside.

Slice about half an inch from the bottom of the fennel and discard. Slice the fennel very thinly in a mandoline or with a knife, starting with flat bottom side. Toss in a serving bowl with salt, pepper and lemon juice. 

Trim all peel and pith from the oranges. Holding the peeled fruit over the bowl containing the fennel, use a sharp knife to cut sections from the membrane and let them drop into the bowl. Squeeze the remaining membrane over the bowl to sprinkle the salad with the remaining juice, discard the membrane.

Add rocket, cranberries, nuts and olive oil.  

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