Best Marinated Shaved Fennel With Avocado And Minneola Tangelos Recipes

Marinated Shaved Fennel with Avocado and Minneola Tangelos image

Provided by The New York Times

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 large bulb fennel, trimmed and cored
1 cup freshly squeezed orange juice
1 tablespoon fresh rosemary leaves
Kosher salt and freshly ground cracked black pepper
1/4 peeled red onion, very thinly sliced
1 tablespoon extra virgin olive oil
12 wedges ripe avocado
12 peeled sections Minneola tangelo
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil
Kosher salt

Steps:

Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.

Shaved Carrot, Fennel, and Tangerine Salad image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 10

8 ounces carrots (about 3 medium)
2 medium fennel bulbs
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar, plus more as needed
1/4 medium red onion, thinly sliced
2 cups watercress sprigs, thick stems removed
1 cup tangerine sections
Sea salt, preferably gray salt
Freshly ground black pepper

Steps:

Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.