Updated: Feb 19
Yield: 6 salads
Shaved fresh fennel dressed with fresh squeezed orange juice, garnished with toasted pine nuts and avocado
Fennel Bulb, finely shaved, raw, 1/4 the fennel bulb and shave on mandolin lengthwise.
Orange, Valencia, supreme, 1 ea. Peel orange with knife. Cut orange segments out of orange and remove seeds. 18 ea. Supremes
Avocado, pitted, peeled, sliced thin lengthwise, Cut avocado in half around seed. Cut the halves in half again and remove skin gently with hand. Thinly slice avocado 1/4's. 18 ea. Slices
Pine Nuts, toasted Lay nuts on sheet tray and toast 350* for 5 minutes. Remove from oven and let cool. 1/2 C
Basil leaves 3 for each plate. 18 ea.
Olive Oil, 3 oz.
Lemon juice, fresh 1 fl. Oz.
Honey 1 tsp.
Dijon Mustard 1 Tbs.
Salt to taste
Combine lemon juice, honey, Dijon mustard and combine with whisk. Slowly drizzle olive oil while continuing to whisk while emulsifying dressing. Season to taste with salt. Combine dressing and fennel and let marinade for 1 hour. After 1 hour drain excess liquid in perforated pan from fennel
Lay 3 avocado slices shingle style on plate; Place 3 orange supreme shingle style perpendicular to the tip of the Avocado; Ball 3 oz. of shaved fennel and place adjacent to avocado; Sprinkle a tsp of toasted pine nuts on fennel; Garnish fennel with 3 basil leaves; Serve