Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Ingredients

  • Salad:
  • 2 bulbs fennel, thinly sliced
  • 1/2 red onion, thinly sliced
  • 6 stalks celery, trimmed & thinly sliced on the bias
  • 1/2 cup parsley, chopped
  • Vinaigrette:
  • 1/2 cup fresh orange juice
  • 2 tsp Dijon mustard
  • Sea salt & pepper to taste
  • 1 TBS orange zest
  • Spiced Roasted Cashews:
  • 2 cups raw cashews
  • 1 TBS butter, melted
  • 1 1/2 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash cayenne
  • Sea salt to taste

Instructions

  1. Toss all prepared salad ingredients in a large bowl. Set aside.
  2. Combine vinaigrette ingredients in a small bowl & whisk. Cover & set aside.
  3. Toast nuts in a medium skillet until heated. Add butter & coat evenly. Combine spices and toss to coat nuts. Place nuts on a single layer on a sheet pan lined with parchment paper. Bake for 8-10 minutes at 350 degrees, until golden brown. Remove from oven and cool. When cool, rough chop the nuts.
  4. Toss salad with dressing, and top with spiced nuts.

Notes

A few changes were made to the original recipe.

https://michellesipsandsavors.com/fennel-salad-w-orange-vinaigrette-spiced-cashews-by-the-culinary-institute-of-america/

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