Caramelized Fennel Salad | CUESA

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Caramelized Fennel Salad

CARAMELIZED FENNEL SALAD- RACHEL ARONOW
Source:

Rachel Aronow, @raranow

This recipe was demonstrated for CUESA’s Market to Table program on May 5, 2018.

Makes 2 servings

INGREDIENTS

Vinaigrette
¼ cup Little Apple blood orange + kumquat + Meyer lemon vinegar
2 tablespoons orange juice
1 tablespoon honey, or to taste
½ cup plus 1 tablespoon extra virgin olive oil
1 teaspoon thyme leaves, rubbed
1 pinch salt
1 pinch freshly ground black pepper

Fennel
1 medium-large bulb fennel, cut into eighths
¼ cup orange juice
2 tablespoons plus 1 teaspoon Little Apple blood orange + kumquat + Meyer lemon vinegar
1 pinch salt
½ cup neutral cooking oil (such as rice bran or grapeseed)

Salad Accoutrements
2 teaspoons chopped, toasted walnuts
1 pinch salt
6 strawberries, washed and cut into bite size pieces
2 sprigs pepper cress or baby arugula
Handful young pea shoots

PREPARATION

To prepare the vinaigrette: In a medium bowl, whisk together all ingredients except salt and pepper. Season to taste with salt and pepper and set aside.

To prepare the fennel: Combine orange juice, vinegar and salt in a bowl large enough to accommodate the fennel in a single layer. Add the fennel and set aside to marinate for 10 minutes. Heat a frying pan over high heat, add the oil, and place the fennel in the pan, cut side down. Cook until caramelized, then turn and cook on each side until all surfaces are caramelized. Remove from heat.

To finish and serve the salad: Toss all ingredients with the vinaigrette. Season with salt and pepper to taste. Serve at room temperature.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »