MARINATED SHAVED FENNEL WITH AVOCADO AND MINNEOLA TANGELOS
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
Provided by The New York Times
Categories brunch, dinner, lunch, salads and dressings, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
- Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
- Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
- To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.
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Sajjad Minhas
[email protected]I found the fennel to be a bit too strong. I would use less of it next time.
Austin Lee
[email protected]This salad is a bit too sweet for my taste. I would use less sugar in the dressing next time.
Husain Ssshs
[email protected]I'm allergic to avocado, so I used cucumber instead. It was still really good.
Monique mosby
[email protected]I made this salad with blood oranges instead of Minneola tangelos and it was still delicious.
Alabi Timothy
[email protected]This is a great salad for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Raj Veer
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Liezel Miravalles
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber.
Zahidullah Gulshahjan
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The dressing is what really makes it.
Kettie Kumwenda
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Waqarkhan Car information
[email protected]I love the combination of flavors in this salad. The fennel is crisp and refreshing, the avocado is creamy and rich, and the Minneola tangelos add a nice citrusy flavor.
Ayeshay Aftab
[email protected]This salad is a great way to use up leftover fennel. I had some leftover from making a soup and this was the perfect way to use it up.
Muhammad Manik
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique flavor combination of the fennel, avocado, and Minneola tangelos.
Anju Buda
[email protected]This salad is so easy to make and it's always a hit with my guests. The fennel and avocado are a great combination, and the Minneola tangelos add a nice citrusy flavor.
kiarra chee
[email protected]I've never had fennel before, but I really enjoyed this salad. The shaved fennel was crisp and flavorful, and the dressing was light and refreshing. I'll definitely be making this again!
Femi Femo
[email protected]This salad was a refreshing and delicious way to use up some fennel. The avocado and Minneola tangelos added a nice sweetness and creaminess to the salad, and the dressing was the perfect balance of tangy and sweet.