Citrus and Fennel Salad
This is the perfect winter salad. It has the elements that make up all great salads: acid, crunch, a little bitterness, some sweet, and crispy, toasty croutons. It incorporates citrus for colour and sweetness, which (in Canada at least) is just as good in December as it is in July. Fennel gets added to the salad itself for crunch, and the dressing to add an anaise, black-licorice note. The added bonus is that instead of the traditional bread croutons, this salad uses sesame clusters for a crispy flavourful addition that is gluten-free and keto friendly!
The sesame clusters can be made up to a week in advance, and stored in an air-tight container in the fridge. The dressing can be made the day before and the greens can be prepped in advance. Just assemble when company arrives!
Citrus and Fennel Salad
Adapted from Bon Appetit, February 2014
Serves 8
Sesame Clusters
1 large egg white
3 Tbsp sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 ground cloves
1/4 tsp ground nutmeg
1 cup sesame seeds
Dressing and Salad
1/3 cup olive oil
1/4 small fennel bulb, finely chopped, remainder thinly sliced, separated
1 small shallot, finely chopped
2 Tbsp finely chopped, peeled ginger
1 tsp fennel seeds, crushed
1/4 cup white wine vinegar
2 Tbsp honey
kosher salt and freshly ground black pepper
2 navel oranges, blood oranges, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisee, endive or spinach)
1 cup flat leaf parsley
Preheat the oven to 350F. Whisk the egg white in a small bowl until slightly foamy. Whisk in the sugar, salt, cinnamon, cloves, and nutmeg. Add the sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake until golden brown, 10-12 minutes. Let cool.
Heat the oil in a medium skillet over medium heat. Add the chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let it brown), 8-10 minutes. Mix in the vinegar and honey. Let cool and season with salt and pepper.
Finely grate 1 tsp zest from 2 orange and set aside. Using a sharp knife, cut all the peel and white pith from all the citrus. Cut between the membranes to release the segments into a large bowl. Squeeze any juice from the membranes into the dressing and discard.
Toss the greens, remaining fennel, citrus, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.