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egg white sugar kosher salt ground cinnamon ground cloves ground nutmeg sesame seeds olive oil fennel bulb shallot peeled ginger fennel seeds white wine vinegar honey kosher salt oranges mixed hardy salad greens parsley
Viewed: 130 - Published at: 4 years agoIngredients
- 1 large egg white
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup sesame seeds
- 1/3 cup olive oil
- 1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
- 1 small shallot, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 1 teaspoon fennel seeds, crushed
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- Kosher salt, freshly ground pepper
- 4 navel oranges, blood oranges, tangerines, and/or grapefruit
- 10 cups mixed hardy salad greens (such as radicchio, frisee, and/or endive; about 1 pound)
- 1 cup fresh flat-leaf parsley leaves
Method
- Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
- Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
- DO AHEAD:
- Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
- Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
- Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
- DO AHEAD:
