Fennel Carpaccio With Orange Balsamic Dressing Recipes

FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

Steps:

• Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
• Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
• *Available at cookware shops and Uwajimaya (800-889-1928).

FENNEL CARPACCIO WITH BLOOD ORANGES AND BLACK OLIVES

Steps:

• Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.
• Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.