This crunchy fennel salad is flavored with orange and fresh mint and studded with homemade croutons, pine nuts and Parmesan.
3 tablespoons tarragon vinegar
1 clove garlic, grated
1 teaspoon minced orange zest
¼ teaspoon red pepper flakes
2 fennel bulbs, trimmed, fronds reserved
Salt and pepper
2 cups coarsely torn crusty, seedy bread (or baguette if serving with Sicilian Fish Stew)
1 tablespoon + 2 teaspoons olive oil
2 cups baby kale
½ cup fresh mint, roughly chopped
⅓ cup shaved Parmesan
¼ cup pine nuts, lightly toasted
Heat oven to 400° with rack set in middle position.
Whisk together vinegar, garlic, zest, and red pepper flakes in a large bowl. Thinly slice fennel bulbs, about ⅛-inch thick, using a mandoline (or test your knife skills). Add fennel slices to vinegar mixture and toss to combine; season with salt and pepper and let sit at least 15 minutes or up to 1 hour.
Toss bread with 2 teaspoons oil on a baking sheet until coated; season with salt and pepper. Bake bread until toasted and golden brown, 8–10 minute.
Add toasted bread, remaining tablespoon oil, kale, mint, Parmesan, and pine nuts to fennel and toss to combine. Season salad with salt and pepper and serve.
Equipment you’ll need:
- Mandoline (optional, but makes easy work of slicing fennel)
- Small baking sheet