Frisée with Blood Oranges and Fennel
Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
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Amount per serving
- Calories: 112
- Calories from fat: 55%
- Protein: 1.5g
- Fat: 7.2g
- Saturated fat: 1g
- Carbohydrate: 13g
- Fiber: 3.6g
- Sodium: 138mg
- Cholesterol: 0.0mg
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced shallots
- About 1/2 tsp. kosher or fine sea salt
- 1 large fennel bulb
- 4 medium blood oranges
- 2 small heads frisée, about 4 oz. each before trimming
- 1/2 cup coarsely chopped flat-leaf parsley
- Freshly ground black pepper
- 1/2 lemon, optional
- 1. Combine oil, shallots, and a generous pinch of salt in a small bowl.
- 2. Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.
- 3. Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit. Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.
- 4. Remove core and any bitter-tasting dark green outer leaves and leaf tips from frisée. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.
- 5. Combine frisée, fennel, and parsley in a serving bowl. Add orange segments to frisée, leaving juice behind. Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like. Serve immediately.
- Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frisée in a paper towel, put in a plastic bag, and chill.
- Note: Nutritional analysis is per 1-cup serving.
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