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Rosh Hashana

Tu B'Shevat

Side Dishes

Fennel and Citrus Salad

saladThis winter salad, published in Nathan’s “Quiches, Kugels, and Couscous,” is a dish served by chef Daniel Rose during Hanukkah at his Spring Restaurant in Paris.

Serves 6-8

1 fennel bulb, trimmed

4 grapefruits

5 oranges

1 teaspoon sugar

3 tablespoons sherry vinegar

1/2 cup extra virgin olive oil

freshly ground black pepper to taste

2 handfuls baby arugula

sea salt to taste

finely grated zest of 1 lemon

2 tablespoons finely chopped fresh dill

1 tablespoon chopped fresh parsley

1 1/2 tablespoons chopped fresh mint

** 1. Using a mandoline or a sharp knife, slice the fennel very thin. Place it in a bowl of ice water and refrigerate for at least an hour.**

** 2. Cut off the tops and the bottoms of the grapefruit and oranges. Slice off the peel and the white pith, and cut in between the white membranes to yield individual segments. Put in a large bowl and stir in the sugar, vinegar, olive oil and pepper.**

** 3. Arrange the arugula on a serving platter. Drain the fennel well, pat dry and season with salt and additional pepper. Toss into the bowl of citrus segments and their vinaigrette, and toss to mix.**

** 4. Spoon the citrus-fennel mixture on top of the arugula. Sprinkle with lemon zest, dill, parsley and mint. Serve immediately.**

Source: Finding, and Tasting, That ‘Je Ne Sais Quoi’

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