Caramelized Fennel, Leek, and Orange Salad
Top with the oranges, pour a glass of wine, enjoy.
Love your ingredients -- they're going to make you a phenomenal salad.
Remove the bitter pith and skin from the oranges by standing them pole-to-pole and cutting it away with a knife.
Then, make your rounds.
Melt a bit of butter, sprinkle a bit of coriander sugar.
Then lay all of your oranges in the pan and sear on both sides.
When you flip -- gently! -- they should look like this.
Oil, meet a hot skillet.
In go the leeks and the fennel for a quick sear.
A little more coriander never hurt anyone.
Start to move them around in the pan when their undersides look deliciously caramelized.
Booze time! Make sure you scrape up all of the brown bits on the bottom of the pan -- this is where the flavor lives.
When your vegetables look like this, it's time to plate.
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Author Notes: About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful! - em-i-lis
Food52 Review: 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!) - A&M
Serves 4
- 1 tablespoon butter
- 1½ tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar)
- 1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds
- Extra-virgin olive oil
- 1 fennel bulb, sliced 1/4-inch thick
- 1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal
- Ground coriander
- 1/4 cup sambuca or ouzo
- Salt and pepper
- Zest of 1/2 orange, for garnish
- 2 tablespoons fennel fronds, chopped or picked, for garnish
- In a skillet just large enough to hold your orange slices in one layer, heat the butter. When it’'s melted and is foaming, add the coriander sugar. When that is melted and has started to caramelized, lower heat to medium and add the orange slices. Cook 3 minutes, flip, lower heat to medium-low, cook 2 minutes more, and remove from heat.
- In a large, deep skillet, heat some olive oil (enough to slick the bottom of the pan) over medium-high heat. When it’s hot, add the fennel and leek slices and sprinkle with ground coriander. Sear for 3 minutes, flip, and add 1/4 Ouzo or Sambuca. Sprinkle somewhat generously with salt and cook 3 minutes more.
- Remove the fennel and leeks from the heat and transfer carefully to a serving bowl. Layer the orange slices carefully over them, sprinkle with salt and freshly ground pepper, drizzle with a bit of olive oil, and toss the fennel fronds and orange zest over. Serve.
- Your Best Fennel Contest Winner!
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Citrus Recipe
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20 days ago Macky Sumibcay
any meat sugestion for this salad, thanks !!!
20 days ago sdebrango
Suzanne is a trusted source on General Cooking.
I had it with seared scallops and it was wonderful, not meat but really good. I think it would be great with pork also.
20 days ago em-i-lis
Emily is a trusted source on General Cooking.
thank you for your suggestions, suzanne!! this goes well as a side with most anything to be honest. i'd just keep the meat simple.
about 1 month ago vvvanessa
Such a smart recipe! Congrats!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
thank you so much, vanessa! what a nice note!
about 1 month ago Meatballs&Milkshakes
congratulations!!!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you very much!
about 1 month ago fhp
Emily, my suspicions were right. This salad is utterly delicious and wonderfully original even though it follows a wonderful tradition of flavors. The hint of coriander is really the twist that reveals. Here in Central California the wild fennel is an invasive weed. I think you have just taught me how to embrace it. Thank You.
PS. I've got some fresh sardines. Have you tried the sardine pasta "Best Seafood Pasta" recipe?
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you!! I'm so happy you already made and tried it!!
I've not tried the sardine pasta- if you go that route for dinner, let me know what you think!
about 1 month ago EAW
You are a win-nah! Boston sends congrats to you. Keep those yummy recipes coming.
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
What a great note! :) Thanks, EAW!
about 1 month ago fhp
Congratulations. I am going to make this today. I have oranges and fennel in the garden and lots of the wild kind for the fronds. What would you suggest about the proportion of ground coriander to sugar as I am going to concoct this one myself?
I'm thinking of serving this with tuna steaks slow poached in olive oil. Thanks for your advice. By the way I looked at all the wonderful recipes you have saved and I think you will be one of my barometers.
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, fhp. What a flattering, kind note! I would freshly crack whole coriander seeds and maybe start w/ a 1/2 tsp of that. You can always add more when you sprinkle the fennel and leek slices if you find the dish light on coriander flavor. Let me know how it turns out! :)
about 1 month ago for the love of the south
Congrats on being a finalist! Your recipe looks wonderful!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, love of south!!!
about 1 month ago Midge
Sounds absolutely delicious! Big congrats em-i-lis!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, Midge!! I really appreciate your note! Rhubarb season is coming- more of your scones! ;)
about 1 month ago boulangere
Cynthia is a trusted source on Bread/Baking.
Em, I am grinning and shouting hurray for seeing your recipe here!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Oh, Cyn, you doll. Thank you! :)
about 1 month ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations Em, a great recipe. I loved it!!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, Suzanne. I was really thrilled that you liked it so much. XO
about 1 month ago Sugartoast
Congrats, Em. So proud of you :) Love ya!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Oh dear, I'm teary. Thank you so much, Sugartoast. xoxo
about 1 month ago healthierkitchen
Yay, Emily! Coriander sugar!!! Sadly, I am the only fennel eater in my house but I will make this for myself someday soon.
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Sounds like a perfect plan! I never love sharing this. ;)
Thank you, W!!
about 1 month ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations Emily! I was lucky enough to get to test this recipe and we loved it! We had it for lunch on Easter before our Easter egg hunt and big Easter supper.
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Oh wow, Emily, thanks!! I'm so glad you tried and enjoyed it!! Thanks so much!
about 1 month ago lapadia
Congrats, Emily! The photo you posted was so appetizing, I had a good feeling about this :) !!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Oh, thank you, L!!! I really appreciate that!
about 1 month ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on being a finalist, em-i-lis! Such an interesting recipe!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you, DrB!!!!
about 1 month ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
So interesting! Congrats, em-i-lis. ;o)
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, AJ! It's been a family fave for a while now!
about 1 month ago Bevi
Congrats Em-i-lis! I figured this would be in the mix!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Oh, thank you, Bevi! That is so kind of you. :)
about 1 month ago gingerroot
Congrats on being a finalist, Em-i-lis! This sounds wonderful and I love the idea of coriander sugar.
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, Gingerroot! I really appreciate your note and am really flattered to be a finalist!
about 1 month ago Roberta Duncan
Emily! I made the recipe, and it was REALLY good! I did think the orange would have held up better, had I cut it thicker than 1/4 in. I added 1/4 c. Sambuca...it was delicious. I loved everything about it! Thank you!
about 1 month ago em-i-lis
Emily is a trusted source on General Cooking.
Hi Roberta, Thank you so much for making this recipe and letting me know that you liked it. I really appreciate your time. Good tip about slightly thicker oranges, and you've made me see that I neglected to add the 1/4 c of Sambuca in the ingredients list. OOPS! Thank you again, Roberta!
5 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I remember this beauty!
5 months ago em-i-lis
Emily is a trusted source on General Cooking.
Thank you so much, Cyn!