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Friday, 14 July 2006

orange fennel salad (SiR IV)

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recipe: orange, red onion, fennel salad with mint and chilli flakes

The Spice is Right IV: It’s Too Darned Hot! 1

(It IS too darned hot!!! It’s going up to 30C today I think…))

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orange fennel salad Once again the task set for the “Spice is Right (SiR)” is a difficult one. Barbara (Tigers and Strawberries) asked us to use chiles – fresh, frozen, roasted, dried whole and reconstituted, dried and powdered, dried and flaked, or ground or whatever for this month’s SiR. Yes, that’s right. Chiles!

Oh dear! We use chiles in just about everything we eat, no matter how hot, cold, or what time of year it is. How was I to decide what to do?!

But then on a festive evening last week, this wonderful salad presented itself. It’s the perfect salad for a hot day – refreshing and cooling. It can be made in advance or it can be made right at the time. It’s perfect for picnics or for elegant sit-down dinners. When I think about it, it’s actually a perfect salad for just about any time of year or just about any occasion…

This time, instead of crushing dried cayennes with a pestle and mortar the way I usually do, I decided to use some of the toasted crushed dried cayennes we have in a jar in the fridge. Earlier this year, we dry toasted lots of chiles in a frying pan. The flavour of toasted chiles is quite wonderful – a little smoky and, well… toasty.

Here is our recipe for this wonderful orange salad that was even more wonderful with toasted chiles rather then regular crushed dried chiles:

Orange, Red Onion, Fennel Salad

  • 2 Tbsp olive oil
  • ¼ c cider vinegar
  • 1 tsp honey
  • 1 – 2 crushed dried chili peppers
  • 2 navel oranges, sliced thinly
  • orange zest
  • ½ fennel bulb, sliced thinly
  • ½ red onion, sliced thinly
  • salt & pepper to taste
  • mint leaves, chopped
  • fennel fronds, chopped

Preparation

  1. Into a small bowl put oil, vinegar, chili pepper, honey. Whisk it together for a minute or two. Set aside.
  2. Wash oranges well and zest one. Put the zest into the bowl. Peel oranges, making sure to get rid of the pith. Slice thinly in rounds. Place in the serving dish.
  3. Peel red onion and slice thinly in rounds. Add to the oranges.
  4. Trim fennel bulb. Julienne and add to the oranges and onions.
  5. Pour the dressing overtop and toss. Add salt and pepper. Cover the serving dish with plastic and refrigerate until serving time.
  6. At serving time, toss the salad once more, adding the mint and fennel fronds.

recipes from OUR kitchen – salads and dressings

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The Spice is Right IV: It’s Too Darned Hot

1 The deadline for posts to be added to Barbara’s The Spice is Right IV – It’s Too Darned Hot roundup is 15 July, 2006 at midnight EDT. Here are Barbara’s rules:

[… S]how us what you like to do with chile peppers in the kitchen. You can use chiles in whatever form you like for this event: fresh, frozen, roasted, dried whole and reconstituted, dried and powdered, dried and flaked, or ground or whatever.

Please read more about how to participate:

edit 17 July, 2006 @ 10:04 EDT
Here is the round up:

 

  1. Comment by Paz — 17 July 2006 @ 23:05 EST

    I like the idea of the chile peppers in the salad!

    Paz

  2. Comment by ejm — 18 July 2006 @ 11:24 EST

    They really do add exactly the right je ne sais quoi to it, Paz. If the chili wasn’t there, it would just be fruit salad….

  3. Comment by Paz — 19 July 2006 @ 14:55 EST

    Yes, you make a good point! I’ve had the orange and fennel salad before but never with the chili pepper. Without it, it would be a fruit salad. By the way, I recently made a salad and the ingredients included chili peppers. I thought about your salad! ;-)

    I also forgot to tell you I think it’s really cool you’ve made your own emoticon. ;-) ;-) ;-)

    Paz

  4. Comment by ejm — 19 July 2006 @ 17:42 EST

    I’m glad you like the idea of chilli peppers in salad AND the yoyoing pig, Paz. :whoohoo:

 

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