Winter Fennel Salad with Citrus Vinaigrette
Salad with Fennel, Pecorino Toscano, Oranges and Mint
There is a relatively new gluten-free bakery in Santa Fe called Revolution Bakery which I have been enjoying exploring over the past few months. In addition to making some exciting baked goods, they are also serving lunches. When I first started going I always wanted to get something that included a gluten-free-alternative focus like their pizzas or a sandwich…but then I discovered this beautiful salad. Their version is a little different, but it inspired me to create my own and I have been enjoying it at home ever since.
It is really easy to put together and requires only a few ingredients which I really appreciate. Sometimes it is nice to have a salad ready to go in just a few minutes. If you are looking for a vegan option, this salad is excellent without the cheese as well. I put in a small amount just for a touch of flavor, and specifically because I love sheep’s milk cheese.
Pecorino
Personally I don’t know why there isn’t more sheep’s cheese in the US. I think it is the best cheese in the world! If you can find pecorino toscano (which is different than pecorino romano) go for that. If you are shopping at a mainstream grocery store you might be able to find manchego, and if you are at Trader Joe’s they have a pretty good Petite Basque too.
While there are days in the winter season when we want hearty soups and warm roasted veggies I am sure this salad will become a staple in your seasonal favorites as well.
Winter Fennel Salad
serves 2
1 small fennel bulb
1/4 c sheep’s milk cheese, diced (pecorino toscano, manchego, petite basque)
1/8 c mint, loosely packed
1 small orange
4 oz salad greens
Citrus Vinaigrette
1 small orange (or 1/4 c of juice)
1/4 c extra virgin olive oil
1 tablespoon organic balsamic vinegar
salt and pepper to taste
Cut off fennel tops and slice off a thin layer from the bottom of the fennel. Halve the fennel and thinly slice.
Chop mint leaves and dice cheese and put aside for toppings.
Slice off the peel of the orange using a knife, then slice orange into wheels. Next slice wheels into quarters.
Slice and juice the small orange into a medium bowl. Add olive oil, salt, pepper and balsamic vinegar and whisk until well blended.
Fill a salad bowl (or plate each salad individually) with greens and top with fennel slices, orange slices, diced cheese and mint, drizzle with dressing and toss.
Tags: cheese, fennel, mint, orange, salad
Categories: egg-free, gluten-free, raw, salad, vegetable side, vegetarian, wheat-freePosted on Friday, December 14th, 2012. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
