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
Test Kitchen Notes
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!) —The Editors
navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds
Extra-virgin olive oil
fennel bulb, sliced 1/4-inch thick
large leek, white and light green parts sliced 1/4-inch thick on the diagonal
sambuca or ouzo
Salt and pepper
Zest of 1/2 orange, for garnish
fennel fronds, chopped or picked, for garnish
In This Recipe
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.