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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Taranga Kumara
[email protected]I'm always looking for new ways to eat fennel, and this salad was a great option. It was light and refreshing, and the flavors were well-balanced.
imba Ninja
[email protected]This salad was a great way to use up some leftover fennel. It was quick and easy to make, and the flavors were delicious.
madcad88
[email protected]I found this salad to be a bit bland. I think it needed more seasoning or a stronger dressing.
Riag Ahmed
[email protected]This salad was a bit too tart for my taste. I think I would have preferred it with a different type of citrus, like oranges or grapefruit.
Margaret Sookoo
[email protected]I'm not a big fan of fennel, but I thought this salad was delicious. The flavors were well-balanced and the salad was very refreshing.
Sagar Kusuwar
[email protected]This salad is a great way to showcase the flavors of fennel. The avocado and Minneola tangelos add a nice touch of sweetness and acidity.
RANA BEPARY
[email protected]I made this salad for a picnic and it was a huge hit! Everyone loved the unique flavor combination and the fact that it was so easy to make.
Hana hana Gamogxana
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred it with less honey or a different type of sweetener.
Storee Canham
[email protected]I'm always looking for new ways to eat fennel, and this salad was a great option. It was light and refreshing, and the flavors were well-balanced.
Shahzada rajpoot21
[email protected]This salad was a great way to use up some leftover fennel. It was quick and easy to make, and the flavors were delicious.
Subash Panthi
[email protected]I found this salad to be a bit bland. I think it needed more seasoning or a stronger dressing.
Allan Li
[email protected]This salad was a bit too tart for my taste. I think I would have preferred it with a different type of citrus, like oranges or grapefruit.
Hakeem Wilder
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The avocado and Minneola tangelos helped to balance out the flavor of the fennel.
Mina sharma
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of fennel, avocado, and citrus.
Gannat Hossam
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Sundas Tanoli
[email protected]This salad was a refreshing and delicious summer treat! The fennel and avocado were a perfect combination, and the Minneola tangelos added a bright citrus flavor. I followed the recipe exactly and it turned out great.