Servings: 4 serving
Equipment
Ingredients
- 3 fresh fennel bulbs
- Ice-cold water
- Juice of 1 lemon
- 8 clementines
- Selection of edible flower blossoms pansies, violets, or nasturtiums
- 1/4 cup pine nuts
- Zest of 1 clementine
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey sattvic sweetener
- 1/2 cup extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Select 3 fresh, firm fennel bulbs and trim the fronds, reserving them for garnish. Remove any tough outer layers and thinly slice the bulbs using a mandolin or a very sharp knife to create fine, consistent shavings.
- Plunge the sliced fennel into a bowl of ice-cold water with lemon juice squeezed from 1 lemon to preserve its crispness and prevent discoloration; let it sit for about 15 minutes.
- In the meantime, carefully peel 8 clementines, ensuring to remove all the white pith. Separate the segments, and using a paring knife, remove any seeds and the thin membrane covering each segment for an elegant presentation.
- Gently wash a selection of edible flower blossoms such as pansies, violets, or nasturtiums in cold water; pat them dry carefully with a paper towel, making sure not to bruise the petals.
- Toast 1/4 cup of pine nuts in a dry skillet over medium-low heat, tossing them frequently until they are golden brown and fragrant; allow them to cool on a plate.
- Create a citrus vinaigrette by whisking together the zest and juice of 1 remaining clementine, 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/2 cup of extra virgin olive oil, salt, and black pepper to taste until emulsified.
- Drain the fennel slices and pat them dry with a kitchen towel. In a large mixing bowl, gently toss the fennel with half of the citrus vinaigrette to coat evenly.
- Arrange the dressed fennel on a large, flat serving platter, creating a bed for the other components.
- Scatter the clementine segments over the fennel, ensuring they are evenly distributed for visual appeal.
- Sprinkle the cooled toasted pine nuts across the salad, adding a satisfying crunch.
- Drizzle the remaining citrus vinaigrette sparingly over the clementines and fennel, allowing the natural flavors to shine through.
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06/10/2024 10:45 am GMT
