Salad of Shaved Fennel, Oranges, and Candied Pecans
30 minutes or fewer
Fresh fennel is popular in France year-round, but the traditional harvest period begins in November. Here, thin slices of the mildly anise-flavored bulb are tossed with baby arugula, Valencia orange slices, and red onion, and topped with candied pecans for an American touch.
- ½ cup pecans, halved and quartered
- 1 Tbs. pure maple syrup
- ½ tsp. sugar
- ½ tsp. salt
- 1 pinch cayenne pepper
- 3 Tbs. olive oil
- 2 Tbs. white wine vinegar
- 2 medium fennel bulbs, halved and thinly sliced (2 ½ cups)
- 2 cups baby arugula leaves
- 3 small Valencia oranges, peeled and thinly sliced
- 1 small red onion, halved and thinly sliced (¾ cup)
1. To make Candied Pecans: Preheat oven to 400°F. Toss pecans with maple syrup in small bowl. Add sugar, salt, and cayenne; toss to coat. Spread nuts on small baking sheet, and roast 10 minutes, or until crispy and aromatic. Cool 10 minutes.
2. Meanwhile, to make Salad: Whisk together oil and vinegar in salad bowl. Toss together fennel, arugula, orange slices, and onion in large bowl. Season with salt and pepper, if desired. Add salad mixture to vinaigrette, and toss to coat. Sprinkle with Candied Pecans.
November 2011 p.62