Fennel Three Ways with Blood Orange–Olive Vinaigrette Recipe | James Beard Foundation
When Mohammed Islam visited the Beard House in February, he served Fennel Two Ways, a gorgeous combination of roasted and raw fennel.
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Ingredients
- 30 baby fennels, tops removed, soaked in cold water to clean
- 1 cup sugar
- 1 cup Champagne vinegar
- 1 cup water
- 1 tablespoon fennel seeds
- 1 tablespoon pink peppercorns
- 1 tablespoon mustard seeds
- 2 bay leaves
- 1/2 cup extra virgin olive oil, divided
- 1 tablespoon fresh thyme
- 1 small pinch red pepper flakes
- Kosher salt to taste
- 1 tablespoon lemon juice
- 3 blood oranges, sectioned
- 1/2 cup Picholine olives, pits removed and chopped
- Salt and white pepper to taste
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