Looking for a new winter salad to try? Tired of always eating those greens? Check out this recipe I found from nytimes.com by Martha Rose Shulman for the most delicious fennel, orange and beet salad EVER! I made it last week and boy was it tasty! It is also dairy and gluten free for those with certain dietary restrictions.
You will need:
- 2 medium beets, roasted peeled, halved and cut in thin half-moons
- 2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
- 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped cilantro
- 2 tablespoons lemon or lime juice
- ¼ teaspoon sugar
- ½ teaspoon lightly toasted cumin seeds, crushed
- Salt to taste
- 1 small garlic clove, puréed (optional)
- ¼ cup extra-virgin olive oil
Once you have prepared all of the ingredients:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
1. Instead of thin slices, I somewhat diced the fennel into different sizes which made for a wonderful assortment of textures (plus it took less time!).
2. I used blood oranges which not only accented the beets but were a tangy surprise! Next time I think I might leave the orange peel on for an added texture and taste.
3. I opted for NO sugar but used lots of freshly squeezed lime juice and pressed garlic (I am a HUGE garlic fan so if it’s not your favorite you might want to go a little easy on it).
4. The cumin is essential– do not leave it out! If you have never toasted and crushed seeds before check out this website–http://localfoods.about.com/od/condiments/tp/How-To-Toast-Cumin-Seeds.htm– for an easy “how to”.
Everyone around the table had seconds– some even thirds! Let us know how yours turns out!