WHO: Em-i-lis is an avid cook who lives in D.C.
WHAT: A warm, composed salad that plays sweet and earthy all at once.
HOW: A little caramelizing, a little sprinkling, some zesting, and you're done!
WHY WE LOVE IT: This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
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Love your ingredients -- they're going to make you a phenomenal salad.
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Remove the bitter pith and skin from the oranges by standing them pole-to-pole and cutting it away with a knife.
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Then, make your rounds.
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Melt a bit of butter, sprinkle a bit of coriander sugar.
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Then lay all of your oranges in the pan and sear on both sides.
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When you flip -- gently! -- they should look like this.
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Oil, meet a hot skillet.
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In go the leeks and the fennel for a quick sear.
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A little more coriander never hurt anyone.
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Start to move them around in the pan when their undersides look deliciously caramelized.
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Booze time! Make sure you scrape up all of the brown bits on the bottom of the pan -- this is where the flavor lives.
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When your vegetables look like this, it's time to plate.
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Top with the oranges, pour a glass of wine, enjoy.
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