Not to knock simple vinaigrette-dressed mixed greens or tomatoes tossed with salt, balsamic, and olive oil — I absolutely love those classics too — but sometimes my taste buds crave something a bit different. This easy recipe from Ottolenghi: The Cookbook is exactly that. While the main ingredients (fennel, feta, and citrus) are a traditional pairing, Yotam Ottolenghi and Sami Tamimi have something special up their respecitve sleeves: the salad gets its special something-something from a combination of anise-y tarragon and tart sumac. All in all, it doesn't take much more time to prep than other side salads, and it's a fun break from routine.
Pomegranate seeds, supremed grapefruit, or thinly sliced kumquats would all be great substitutes for the orange segments.
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sumac, plus extra for garnish
Juice of 1 lemon
4 tablespoons tarragon leaves
2 tablespoons parsley leaves, coarsely chopped
2 medium fennel heads, thinly sliced
2 1/2 ounces feta cheese, sliced
2 oranges, supremed
- In a large mixing bowl, whisk together the olive oil, sumac, lemon juice, and a generous pinch of salt. Add the tarragon and parsley; stir to combine. Toss the fennel with the dressing. Adjust to taste with salt, if needed. (Keep in mind that the feta will add saltiness to the salad.)
- Layer the fennel, feta, and citrus segments on individual plates. Sprinkle with sumac, and serve.
- Vegetables, Side Dishes, Salads
- 4 servings