Sunday, January 3, 2010

Winter Dinner :: Shaved Fennel and Orange Salad

Photography + Styling by Karen Mordechai

Shaved Fennel and Orange Salad with Warm Prosciutto Vinaigrette

For Salad
1 navel oranges
2 medium fennel bulbs
1 small heads frisee

For Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup tablespoons red wine vinegar
8 prosciutto slices, cut into squares 1 small shallot, finely chopped salt and pepper
Cut peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes and set aside. Quarter fennel bulbs lengthwise, using a mandoline cut lengthwise into paper-thin slices. Set aside. In a bowl, whisk together the oil, vinegar, salt and pepper. In a large oiled skillet, cook the prosciutto over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a bowl. Gently toss frisée and fennel with vinaigrette. Arrange in plate with orange segments. Serve immediately.

Recipe Courtesy of The Jewels of NY for Sunday Suppers


  1. Hi there! I have just discovered your blog and i am so excited to try out some of these recipes. How many servings do your typical recipes yield? I am specifically interested in making the coriander feta polenta from your dinner in August but didn't see a note on how many people that recipe served.

    Thanks for your help!

  2. yum! this looks and sounds delicious. mind if i borrow ( credit of course & link back ) for my blog?
    thanks sue

  3. hmmm sounds yummy! appetizing photo as well!

  4. this is a seriously gorgeous dish. swoon.