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| Marinated Shaved Fennel with Avocado and Minneola Tangelos |
| Marinated Shaved Fennel with Avocado and Minneola Tangelos |
| Adapted from Norman's, Coral Gables, Fla. |
| Time: 20 minutes, plus at least one hour's marinating |
| 1 large bulb fennel, trimmed and cored |
| 1 cup freshly squeezed orange juice |
| 1 tablespoon fresh rosemary leaves |
| Kosher salt and freshly ground cracked black pepper |
| 1/4 peeled red onion, very thinly sliced |
| 1 tablespoon extra virgin olive oil |
| 12 peeled sections Minneola tangelo |
| 1/4 cup fresh basil leaves Kosher salt. |
| 1. Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in |
| a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room |
| temperature for at least 30 minutes; toss occasionally. |
| 2. Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive |
| oil, and toss to mix. Cover, and chill for at least 30 minutes. |
| 3. Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to |
| taste. Blend until smooth. |
| 4. To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion |
| with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each |
| plate. Place Minneola sections on each plate in a triangular arrangement, and serve. |
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Barrington
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