Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe

Name: Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup champagne vinegar; 1 tablespoon honey; 1/2 teaspoon Dijon mustard; 1/2 teaspoon minced shallots; Juice from 10 Florida oranges, cooked until reduced to 1/4 cup juice; 1 1/2 cups grape seed oil; Coarse Florida Keys salt and freshly ground black pepper; 1 cup fresh hearts of palm, sliced in half-rounds; 1 cup jicama, diced small; 1/2 cup radish, diced small; Coarse Florida Keys salt and freshly ground black pepper; 1/4 cup olive oil; 1 pound fennel, thinly sliced, bulb only; 1 pound leeks, white parts only, thinly sliced; 1 cup white wine; Coarse Florida Keys salt and freshly ground black pepper; Pinch sugar; Four 4-ounce logs buffalo tenderloin; 2 teaspoons fennel pollen; Coarse Florida Keys salt and freshly ground black pepper; 2 watermelon radishes, julienned, for garnish; 1 Florida orange, sliced into segments, for garnish; 2 cups petite greens; Lavosh crackers; Balsamic vinegar, such as Minus-8 Vinegar, for garnish

Servings: persons

1/4 cup champagne vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon minced shallots
Juice from 10 Florida oranges, cooked until reduced to 1/4 cup juice
1 1/2 cups grape seed oil
Coarse Florida Keys salt and freshly ground black pepper
1 cup fresh hearts of palm, sliced in half-rounds
1 cup jicama, diced small
1/2 cup radish, diced small
Coarse Florida Keys salt and freshly ground black pepper
1/4 cup olive oil
1 pound fennel, thinly sliced, bulb only
1 pound leeks, white parts only, thinly sliced
1 cup white wine
Coarse Florida Keys salt and freshly ground black pepper
Pinch sugar
Four 4-ounce logs buffalo tenderloin
2 teaspoons fennel pollen
Coarse Florida Keys salt and freshly ground black pepper
2 watermelon radishes, julienned, for garnish
1 Florida orange, sliced into segments, for garnish
2 cups petite greens
Lavosh crackers
Balsamic vinegar, such as Minus-8 Vinegar, for garnish

1
Preheat the oven to 400 degrees F.
2
For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl.
3
Slowly whisk in the grape seed oil.
4
Season with salt and pepper.
5
For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
6
For the leeks and fennel: Heat the oil in a saute pan over medium heat.
7
Saute the fennel until translucent, about 5 minutes.
8
Add the leeks and saute until juices are released, about 5 minutes.
9
Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed.
10
Season with salt, pepper and sugar.
11
For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper.
12
Heat a saute pan over high heat, and then sear the meat on all sides until golden brown.
13
Transfer to the oven and cook through until medium rare, 5 minutes.
14
Carve evenly into 24 slices total.
15
Place three slices of buffalo on each plate.
16
Top with the fennel-leek mixture, then the hearts of palm salad.
17
Garnish with the watermelon radishes and orange segments.
18
Toss the petite mixed greens in the Florida orange vinaigrette.
19
Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.

215

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.

How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 1/4 cup champagne vinegar, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced shallots, and more.

Yes, Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange 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.

Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette

How did you like this recipe?

Frequently Asked Questions