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Orange-Fennel Salad

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Orange-Fennel Salad

My mother made a simple cousin of this salad: thinly sliced carrots dressed with orange juice. In Sicily, this classic salad would be a pure but simple combination of fennel, orange, and black olives. I omit the olives, and add pecans for a great crunch, and I season the dressing with paprika and fennel seed to heighten the flavor. If they’re in season, add some pomegranate seeds; their tart flavor complements the fennel perfectly and they’re packed with healthy antioxidants. Look for different winter oranges, too. Cara Cara, maybe, or blood oranges — which are a very Sicilian ingredient — are beautiful in the salad.

Excerpted from MARCUS OFF DUTY: THE RECIPES I COOK AT HOME © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

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Ingredients

  • 2 fennel bulbs, cored and thinly sliced
  • 2 garlic cloves, thinly sliced
  • Segments and juice of 2 oranges
  • 3 Tablespoons olive oil
  • 2 Teaspoons balsamic vinegar
  • ½ Teaspoon garlic powder
  • ½ Teaspoon paprika
  • ½ Teaspoon ground fennel seed
  • ½ Cup chopped pecans
  • 1 bunch frisée, chopped

Directions

Put the fennel, garlic, orange segments and juice, olive oil, vinegar, garlic powder, paprika, fennel seed, and pecans in a salad bowl. Toss well. Add the frisée and toss again.

Nutritional Facts
Servings8
Calories Per Serving117
Total Fat10g16%
Sugar3gN/A
Saturated1g6%
Protein2g3%
Carbs7g2%
Vitamin A54µg6%
Vitamin C10mg17%
Vitamin E1mg7%
Vitamin K62µg78%
Calcium46mg5%
Fiber3g12%
Folate (food)26µgN/A
Folate equivalent (total)26µg7%
Iron0.8mg4.4%
Magnesium22mg5%
Monounsaturated7gN/A
Niacin (B3)0.5mg2.6%
Phosphorus55mg8%
Polyunsaturated2gN/A
Potassium318mg9%
Sodium35mg1%
Zinc0.5mg3.2%