LibreRecipes

Citrus Salad with Fennel Vinaigrette

Rating

Calories

293.0

Protein

6.0

Sodium

156.0

Fat

18.0

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

1 large egg white

3 tablespoons sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 cup sesame seeds

1/3 cup olive oil

1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds

1 small shallot, finely chopped

2 tablespoons finely chopped peeled ginger

1 teaspoon fennel seeds, crushed

1/4 cup white wine vinegar

2 tablespoons honey

Kosher salt, freshly ground pepper

4 navel oranges, blood oranges, tangerines, and/or grapefruit

10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)

1 cup fresh flat-leaf parsley leaves

Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.