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Milwaukee Masala
Where East meets Midwest – in my kitchen
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I love fennel but I’ve just discovered how much this summer. So, I’ve been trying to figure out easy ways of using it. This salad is so simple, plus it’s crisp and light, which makes it a great choice for the 100 plus temperature days we’ve been having in Arizona. I’ve seen similar salad recipes around, but I make mine with pretty much equal amounts of oranges and fennel because I like the contrast of the anise flavor, the garlicky dressing and the sweet, tart citrus.
Fennel Citrus Salad
2-3 bulbs of fennel
2-3 big, juicy naval oranges
one clove garlic
one lemon
2-3 Tbsp olive oil
salt
pepper
Put the garlic and salt in a bowl and using either the back of a wooden spoon or a mortar and pestal set up, mash it to a paste.
Trim all the long fronds from the fennel and set the ends of some of the prettiest ones aside for a bright green garnish. Then cut the fennel in half, cut out the hard core, and slice the blub into thin slices. (I like it really thin.)
Put the fennel in the bowl with the garlic paste. Add olive oil, the juice and zest of a whole lemon and pepper to taste and mix well.
Next, peel your oranges and then segment them by sliding a knife between the flesh and the membrane. You want as little membrane as possible because it’s chewy, but segmenting an orange — and keeping it pretty — is something of an art, so don’t get discouraged if your first try tastes better than it looks. Add orange segments and any juice to the bowl, stir gently, sprinkle with a few chopped fronds. You can eat this right away, but I like to refridgerate it for at least a half hour to let the flavors come together. Yum!
Hi Andrea,
I thought I would add a recipe to this website. This is a Goan recipe and requires beans from the region, however my friends in Boulder have tried it with kidney beans and it tastes as good.
Ingredients:
1 cup beans
2 small onions (cut finely)
2 small onions (sliced)
1 medium size potato
4-5 pepper corns
1/2 inch cinnamon
4-5 cloves
small piece of nutmeg,
1 tsp jeera
2 cloves of garlic.
1/2 tsp turmeric powder
Procedure:
1. Soak a cup of beans (4-6 hours) or if you use already cooked beans, skip Step 1, and Step 2.
2. Pressure cook the soaked beans with two small onions finely cut and a big potato peeled and cubed for about 15 mins (or 5 whistles if you using traditional indian pressure cooker).
3. In a pan fry with little oil the following:
cloves, pepper, cinnamon, nutmeg, coriander, jeera
4. Remove the ingredients from pan keep aside.
5. In same pan with little oil fry garlic cloves, sliced onions and dessicated coconut until light brown.
6. Once light brown, add turmeric powder.
7. Keep till cools and then grind together the fried spices, and the onion mixture till it is a fine paste.
8. Add the fine paste to the beans.
9. Add salt to taste.
10. If you need more spice, add some chili powder.
Note: If the spices mentioned above are not present, you can add garam masala instead.
Hope you enjoy this recipe.
-Shweta.
Hey Shweta, thanks for adding this recipe! I’ll definitely try it soon – we can get all those things here in France (well, kidney beans, at least!). Sounds tasty!