Salad of Beet And Fennel With Orange Vinaigrette
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[edit] Ingredients
- 1 Head Baby frisée
- 12 Each Baby Beets, washed, dried, and greens cut to ¼ inch
- 3 Each garlic cloves
- 12 Each strips Reggiano Parmesan cheese, sliced with a Potato peeler into long strips
- 2 Each oranges, segmented. Reserve ½ of 1 orange rind for roasting the beets. Slice with no pith.
- 1 bulb fennel, sliced paper thin
- Up to ¾ Cup peanut oil
- To Taste salt and pepper
- ¼ Cup orange reduction
- 2 Tablespoons+ rice vinegar
Ingredients for the orange Reduction
- ½ Cup Freshly squeezed orange juice
- ½ Each Thai chili pepper, seeded and de-veined
- 2 Each Kaffir leaves - the zest of 1 lime may be substituted
- 1 Tablespoon ginger, fresh, and chopped
- 1 Teaspoon thyme
[edit] Directions
Method for the beets
-In a bowl, toss beets, garlic, orange rind, salt and pepper and 1 Tablespoon of peanut oil.
-Pour onto a large sheet of aluminum foil. Wrap the foil into a "package", assuring that air cannot escape.
-Bake in a preheated 350 degree oven for about 45 minutes, or until tender.
-Once cool, peel beets by rubbing the skin off easily. Cut beets in half
Method for the orange reduction
-Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning with the other ingredients).
-Bring to a simmer and reduce by half. -add lime leaves and allow to steep like tea until cool.
-strain
Method for vinaigrette
-Add salt, pepper and vinegar to the orange reduction and place in a food processor.
-Gradually add (in a small stream) oil into orange mixture while running, allowing it to emulsify. Once it starts to thicken, stop machine and taste-you may not need all of the oil. Less oil will give a light and pungent flavor, while more oil will mellow it a lot.
To assemble
-Gently toss frisée, orange segments, fennel, beets, chives and vinaigrette in a bowl. -Place in the center of the plate, piling high for a dramatic effect.
-Top the salad with the long parmesan strips
-For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate
