Food recipes

Citrus fennel salad

Citrus fennel salad

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Here is a happy marriage between fennel, orange and Fourme d´Ambert, a tasty parsley cheese.

Ingredients for 4 persons :

  • 3 fennel
  • 2 oranges
  • 1 red onion
  • 8 sheets of parsley dish

For the Fourme d'Ambert vinaigrette:

  • 1 orange
  • 70 g Fourme D'Ambert
  • 10 cl of liquid cream
  • 2 tbsp. sherry vinegar
  • Freshly ground pepper

Citrus fennel salad, Fourme d'Ambert vinaigrette

> Remove the first leaves of the fennels (often hard and damaged) and the ends of the bulbs.

Remove the leaves, wash and cut the leaves into thin strips.

Immerse them for 3 to 4 minutes in boiling water. Drain them, cool them under cold water. Reserve in the fridge.

> Peel the two oranges, cut them into quarters.

> Peel, wash and cut the onion into thin strips.

> Wash and chop the parsley.

For the Fourme d'Ambert vinaigrette:

> Squeeze the orange and collect its juice.

> Mix the Fourme D'Ambert, incorporate the cream. Pour in the sherry vinegar and orange juice. Pepper lightly. Mix well.

> In a salad bowl, pour the Fourme d'Ambert vinaigrette, add the fennel, orange wedges, flat-leaf parsley and red onion, mix.

> Serve well chilled.

Chef's B.A.BA

The cream softens the Fourme d'Ambert cheese and reduces the acidity of the vinegar.

Blue-veined cheeses are particularly salty cheeses, Fourme d´Ambert is one of them, but (like Fourme de Montbrison) is one of the least salty cheeses of this family.

This vinaigrette therefore does not necessarily require an addition of salt (as a precaution, check its seasoning all the same and add a pinch of salt if you deem it too sweet). The vinaigrette can also be made with other parsley pasta: Roquefort, Bresse blue, Auvergne blue ...

You can save the damaged fennel leaves for making court bouillon or baked sea bass.

Cellar side

Like mint, the aniseed character of fennel gives the palate a feeling of freshness reinforced by the acidity of orange, fourme d'Ambert bringing, for its part, greater aromatic complexity and a touch of saltiness that avoids flat too great a drift towards softness. In this spirit of freshness, the minty character of a young Cour-Cheverny, made from the Romoratin grape, will lend itself to the game; on the other hand, we will better enhance the aromas of Fourme with the spicy notes of one of the oldest grape varieties of the Loire Valley, Pineau d'Aunis, which characterizes the rosés of Vendômois. For lovers of red wines, an unoaked cuvée from Gaillac, in which the fruity and minty of the Braucol grape variety and the spicy of the Duras are traditionally associated, will play with this dish which risks dragging many red wines towards a herbaceous character.
Mr. Chassin

Words from the kitchen

Peel raw : remove the skin of a citrus fruit (lemon, orange, grapefruit) to remove both the rind and the white skin covering the flesh. No skin should remain on the pulp.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Quinoa, Citrus, and Fennel Salad (May 2022).