Citrus Salad With Fennel Vinaigrette Recipe

Name: Citrus Salad With Fennel Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 3 tablespoons sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 cup sesame seeds; 1/3 cup olive oil; 1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds; 1 small shallot, finely chopped; 2 tablespoons finely chopped peeled ginger; 1 teaspoon fennel seeds, crushed; 1/4 cup white wine vinegar; 2 tablespoons honey; Kosher salt, freshly ground pepper; 4 navel oranges, blood oranges, tangerines, and/or grapefruit; 10 cups mixed hardy salad greens (such as radicchio, frisee, and/or endive; about 1 pound); 1 cup fresh flat-leaf parsley leaves

Servings: persons

1 large egg white
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sesame seeds
1/3 cup olive oil
1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1/4 cup white wine vinegar
2 tablespoons honey
Kosher salt, freshly ground pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisee, and/or endive; about 1 pound)
1 cup fresh flat-leaf parsley leaves

1
Preheat oven to 350u00b0F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
2
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
3
DO AHEAD:
4
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
5
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
6
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
7
DO AHEAD:

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large egg white, 3 tablespoons sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and more.

Yes, Citrus Salad With Fennel Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Citrus Salad With Fennel Vinaigrette

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