Citrus Salad with Fennel Vinaigrette
A vibrant and refreshing salad featuring mixed citrus segments and hardy greens, topped with spiced sesame clusters and dressed in a fragrant fennel vinaigrette. The combination of sweet citrus, aromatic fennel, and crunchy sesame creates a sophisticated blend of flavors and textures.
Ingredients
- •1 whole large egg white
- •3 tablespoons sugar
- •½ teaspoon kosher salt
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground cloves
- •¼ teaspoon ground nutmeg
- •1 cup sesame seeds
- •⅓ cup olive oil
- •¼ whole small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
- •1 whole small shallot, finely chopped
- •2 tablespoons finely chopped peeled ginger
- •1 teaspoon fennel seeds, crushed
- •¼ cup white wine vinegar
- •2 tablespoons honey
- •to taste Kosher salt, freshly ground pepper
- •4 whole navel oranges, blood oranges, tangerines, and/or grapefruit
- •10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
- •1 cup fresh flat-leaf parsley leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
5 min
- 2.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
12 min
- 3.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
- 4.
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
10 min
- 5.
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
10 min
- 6.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
5 min
- 7.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
