Fennel and Orange Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe from Sean Baker of Gather Restaurant in Berkeley, CA, goes with Baker's recipe for Chickpea Cake with Fava Leaves and Arugula Salad. Ingredients:
1 cup chopped fennel |
1 cup chopped onion |
7 tablespoons extra-virgin olive oil, divided |
2 pinches saffron |
1 pinch cayenne |
1 pinch paprika |
3 tablespoons champagne vinegar |
1/2 cup vegetable broth |
1 teaspoon orange zest |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon kosher salt |
Directions:
1. Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.
2. Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.
3. Note: Nutritional analysis is per tbsp.
|
|