Marinated Shaved Fennel with Avocado and Minneola Tangelos

Recipe from Norman's

Adapted by The New York Times

Updated January 25, 2017

Total Time
20 minutes, plus at least 1 hour's marinating
Rating
4(17)
Comments
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This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products. —The New York Times

Featured in: Raw Sophistication: The Great Cooks Discover Noncooking

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Ingredients

Yield:4 servings

FOR THE SALAD

  • 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

  • ¼ peeled red onion, very thinly sliced

  • 1 tablespoon extra virgin olive oil

  • 12 wedges ripe avocado

  • 12 peeled sections Minneola tangelo

FOR THE BASIL EMULSION

  • ¼ cup fresh basil leaves

  • ¼ cup extra virgin olive oil

  • Kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

77 grams carbs; 1220 calories; 72 grams monosaturated fat; 13 grams polyunsaturated fat; 15 grams saturated fat; 106 grams fat; 45 grams fiber; 1982 milligrams sodium; 15 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 3

    Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.

  4. Step 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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Ratings

4 out of 5
17 user ratings
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Credits

Adapted from Norman's, Coral Gables, Fla.

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