SHAVED CARROT, FENNEL, AND TANGERINE SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
- Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
- Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
- Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.
MARINATED SHAVED FENNEL WITH AVOCADO AND MINNEOLA TANGELOS
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
Provided by The New York Times
Categories brunch, dinner, lunch, salads and dressings, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
- Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
- Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
- To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.
THE SEELBACH
Provided by The New York Times
Categories cocktails
Time 5m
Yield 1 cocktail
Number Of Ingredients 5
Steps:
- Fill pint glass with ice. Add all ingredients except Champagne and stir briskly until chilled.
- Strain into chilled flute and top with Champagne.
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