Shaved Fennel and Apples With Mandarin Vinaigrette

Name: Shaved Fennel and Apples With Mandarin Vinaigrette
Total time: 15 min
Yield: 4 servings
Ingredients: 2 red onions, peeled and sliced paper-thin on mandoline; 1/3 cup red wine or merlot vinegar; 3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar); 2 tablespoons olive oil; 1/4 teaspoon coarse sea salt; 1/2 cup muscatel vinegar or white wine vinegar; 2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar); 1/4 cup mandarin orange segments, diced; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped mint; 2 tablespoons orange zest; Ground black pepper, to taste; 2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline; 2 cups baby arugula; 2 apples or pears, sliced paper-thin, preferably using a mandoline; Drizzle of Mandarin Vinaigrette; 1/4 cup toasted pecans, coarsely chopped; 1/4 cup Wine-Pickled Onions

Recipe from "Crazy Sexy Kitchen"

Adapted by Tara Parker-Pope

Shaved Fennel and Apples With Mandarin Vinaigrette — Andrew Scrivani for The New York Times

Total Time: 15 minutes, plus overnight storage
Rating: 4(17)
Comments: Read comments

Featured in: Crazy Sexy Thanksgiving

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Ingredients

Yield:4 servings

Wine-pickled Onions

2red onions, peeled and sliced paper-thin on mandoline
⅓cup red wine or merlot vinegar
3tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
2tablespoons olive oil
¼teaspoon coarse sea salt

Mandarin Vinaigrette

½cup muscatel vinegar or white wine vinegar
2tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
¼cup mandarin orange segments, diced
2tablespoons finely chopped chives
2tablespoons finely chopped mint
2tablespoons orange zest
Ground black pepper, to taste

For the Salad

2cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline
2cups baby arugula
2apples or pears, sliced paper-thin, preferably using a mandoline
Drizzle of Mandarin Vinaigrette
¼cup toasted pecans, coarsely chopped
¼cup Wine-Pickled Onions

Ingredient Substitution Guide

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Preparation

For the Wine-pickled Onions
1. Step 1
  Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.
For the Mandarin Vinaigrette
1. Step 2
  Whisk all the ingredients together. Makes about 1 cup.
For the Salad
1. Step 3
  To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.
2. Step 4
  To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.

Ratings

4 out of 5

17 user ratings

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Comments

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Judy T.4 years ago

I loved making and eating this refreshing salad. Very worth the effort in my opinion. It is complex and layered in its flavors and I used it as the centerpiece of the meal with a little Mediterranian haddock on the side. My partner thought it was delicious. I’d never made an apricot paste but it was very easy with the chopper attachment on my immersion blender. I don’t use a mandolin, but the blades on my Mouli worked just fine. I recommend.

SAKat4 years ago

Two things. This one was "juicy." And the juice was not worth the squeeze.

adrienne pearson4 years ago

There is no oil in the vinaigrette?

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