Orange Fennel Salad with Orange Vinaigrette

fennel spoon

Yield: 4 servings

 

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

 

Salad:

2 large oranges

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

 

Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.

 

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Ginger Glazed Carrots

A perfect side dish for Thanksgiving, treat for kids, or a big snack. Take your pick! Oh, and did I also mention very easy to make?

Ginger Glazed Carrots

Ginger Glazed Carrots

Yield: 2 to 3 servings

 

1 pound carrots, peeled and cut diagonally into 1/4-inch slices

1½ tablespoons unsalted butter

1 teaspoon fresh ginger, peeled and grated on a Microplane

2 tablespoons pure maple syrup, preferably Grade B

⅛ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

¾ cup water

2 tablespoons finely chopped fresh flat-leaf Italian parsley

 

Add the carrots, butter, ginger, maple syrup, salt, a few healthy grinds of pepper and the water in a medium-sized sauté pan over high heat. Bring to a boil and cook, stirring occasionally, until the liquid has thickened slightly (like a glaze) and almost completely evaporated. The carrots will be just cooked through in 8 to 10 minutes.

Remove from the heat and stir in the chopped parsley.

Season to taste with additional salt and pepper. Serve immediately.

German-Style Potato Salad

Here’s another dish for your July Fourth Feast. I designed this potato salad to use a vinegar  based dressing with just a touch of mayo so it’s lighter and brighter than the classic mayonnaise only versions. Hope you enjoy!

German-Style Potato Salad

German-Style Potato Salad

Yield: 4 servings

 

2 pounds small white or new red potatoes, scrubbed

6 tablespoons extra-virgin olive oil, divided

3 strips applewood-smoked bacon, halved lengthwise and then cut into ¼-inch slices, crosswise (¾ cup)

4 medium shallots, peeled and diced small (¾ cup)

3½ tablespoons white wine vinegar

2 tablespoons capers, rinsed, drained, and chopped roughly

3 tablespoons whole-grain Dijon mustard

1/16 teaspoon crushed red chile pepper (chile flakes), or to taste

4 celery stalks, diced small (2 cups)

6 tablespoons mayonnaise

4 hard boiled eggs, peeled and diced medium

¾ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Put the potatoes in a medium saucepan and fill with cool water, enough to cover the potatoes.

Over high heat, bring the water to a boil. Reduce the heat to low and simmer for approximately 20 minutes, or until the potatoes can be easily pierced with the tip of a knife.

Drain the potatoes, then cut each potato into medium cubes.

Meanwhile, add the bacon and 1 tablespoon of olive oil, to a medium sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy. Transfer the bacon to a side plate, and if you’re from the South, like me, save the bacon fat for another use.

In a medium container with a tight fitting lid, make a vinaigrette by combining the shallots, vinegar, capers, mustard, chile flakes, and remaining olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

In a large bowl, gently fold to combine the warm cubed potatoes, vinaigrette, celery, mayonnaise, diced egg, parsley, and bacon. Season to taste with salt and pepper.

Cover with plastic wrap, then refrigerate until chilled. Once chilled, season to taste with salt and pepper once again and serve.