Fennel and Feta With Citrus and Sumac
Adapted from Ottolenghi: The Cookbook [1] by Yotam Ottolenghi and Sami Tamimi
Notes
Pomegranate seeds, supremed grapefruit, or thinly sliced kumquats would all be great substitutes for the orange segments.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sumac, plus extra for garnish
Juice of 1 lemon
Kosher salt
4 tablespoons tarragon leaves
2 tablespoons parsley leaves, coarsely chopped
2 medium fennel heads, thinly sliced [2]
2 1/2 ounces feta cheese, sliced
2 oranges, supremed [3]
Directions
- 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.
Information
- Category
- Vegetables, Side Dishes, Salads
- Cuisine
- North American
- Yield
- 4 servings