Fennel-Herb-Orange Salad

Inspired by a couple different salads in Six Seasons, the best cookbook I’ve ever seen or used. A little sweet, spicy, and funky with the fennel.

Fennel-Herb-Orange Salad

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Ingredients
  

  • Fennel shaved thin on mandolin
  • Mint
  • Basil
  • Cucumber deseeded, half-moons
  • Orange supreme
  • Celery
  • Spring onion
  • Chili flakes
  • White wine vinegar
  • 1/2 garlic clove

Instructions
 

  • Cut spring onion and celery thin on steep bias. Add to bowl of ice water with fennel.
  • Salt cucumber in shinois
  • Supreme orange. Add to bowl with 3 T vin and garlic. Toss.
  • Let both sit for 20 minutes.
  • Dry veggies from ice bath.
  • Add all veggies to bowl with a couple T of olive oil and 2 T of vinegar from oranges. Toss.Add chiffonnaded mint and basil and orange and chili flakes. Toss again gently.
  • Season. Add oil or vinegar if needed.
  • Plate