Thursday, February 6 2014, 01:11 PM MST
Liberty Heights Fresh
As Aired on February 6, 2014
Recipe Courtesy Liberty Heights Fresh
Salad with Fennel and Endive in Fresh Orange Juice and Date Dressing
1 organic fennel bulb with fronds
4 heads organic Belgium endive
1 medium organic orange
8 La Scalia Sicilian anchovy filets
4 Black Sphinx Dates
1 teaspoon Laziz Toum
3 oz. Cravero Parmigiano-Reggiano Cheese
2 tablespoons Sanchez Romateh sherry vinegar
1/3 cup LHF California extra virgin olive oil
Kosher salt and fresh pepper
Separate the endive, trimming any discolored parts, and slice the leaves.
Trim about a dozen of the prettiest fennel fronds and set aside. Chop the remaining fronds.
Using a mandolin or very sharp knife, slice the fennel bulb into thin slices.
Zest then juice the orange, removing any pits or pith.
Finely chop the anchovies.
Pit and finely chop the dates (coat your knife in olive oil to reduce stickiness.)
Shave the cheese into long strips.
In a medium bowl, mix the anchovies, zest, dates, and garlic Toum. Mash with a fork or back of a spoon to combine.
In a small bowl, whisk the olive oil, fresh orange juice and sherry vinegar. Stir this into the anchovy mixture and briskly whisk to combine well. Add salt and pepper to taste.
Toss the endive and sliced fennel in a large bowl with the vinaigrette. Transfer to individual salad plates, top with fresh shavings of cheese and a few fennel fronds. Serve right away.