Marinated Shaved Fennel with Avocado and Minneola Tangelos

Name: Marinated Shaved Fennel with Avocado and Minneola Tangelos
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: american, italian
Ingredients: 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

Recipe from Norman's

Adapted by The New York Times

Total Time: 20 minutes, plus at least 1 hour's marinating
Rating: 4(16)
Comments: Read comments

This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products. —The New York Times

Featured in: Raw Sophistication: The Great Cooks Discover Noncooking

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Ingredients

Yield:4 servings

For the Salad

1large bulb fennel, trimmed and cored
1cup freshly squeezed orange juice
1tablespoon fresh rosemary leaves
Kosher salt and freshly ground cracked black pepper
¼peeled red onion, very thinly sliced
1tablespoon extra virgin olive oil
12wedges ripe avocado
12peeled sections Minneola tangelo

For the Basil Emulsion

¼cup fresh basil leaves
¼cup extra virgin olive oil
Kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
Step 4
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.