Shaved Fennel and Apples Recipe
Recipe created by Kris Carr and Chad Sarno
| December 07, 2011
Crazy Sexy Cancer
's Kris Carr and chef Chad Sarno share their recipe for Shaved Fennel and Apples with Wine-Pickled Onions, Toasted Pecans and Mandarin Vinaigrette from the book
Crazy Sexy Kitchen
Ingredients for Wine-Pickled Onions
2 red onions, peeled and sliced paper-thin on mandoline
1/3 cup red wine or Merlot vinegar
3 Tbsp. apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
2 Tbsp. olive oil
1/4 tsp. coarse sea salt
Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.
Ingredients for Mandarin Vinaigrette
1/2 cup muscatel vinegar or white wine vinegar
2 Tbsp. apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
1/4 cup mandarin orange segments, diced
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
2 Tbsp. orange zest
Ground black pepper, to taste
Whisk all the ingredients together. Makes about 1 cup.
Ingredients for Salad
2 cups baby arugula
2 apples or pears, sliced paper-thin, preferably using a mandoline
Drizzle of Mandarin Vinaigrette (see recipe, above)
1/4 cup toasted pecans, coarsely chopped
1/4 cup Wine-Pickled Onions (see recipe, above)
1. To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.
2. To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.
Printed from Oprah.com on Thursday, May 23, 2013
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