Photo Practice: Caramelized Fennel and Leek Salad with Orange

13 Dec

041213

This is a completely lifted (and phenomenal) recipe from a fennel-themed contest on Food52, but I definitely had fun putting this together, photographing it, and then eating it all. Em-I-Lis pulled together leeks, braised fennel, and coriander oranges in a cold-weather salad that tastes sweet, warm, and like licorice in the slightest. The caramelized bits of cooked coriander in the oranges makes it taste almost like a meat dish. I used white wine to deglaze the saute pan one night; vodka and chicken stock the other night for two very different end results. The photographed version was with white wine (Pinot Grigio) and was sweeter than the dense stock.

http://food52.com/recipes/15600-caramelized-fennel-leek-and-orange-salad

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One Response to “Photo Practice: Caramelized Fennel and Leek Salad with Orange”

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  1. The Butcher of Branzino | - February 16, 2014

    […] ever read, as well as an inspiring read on Italian cooking. The words he uses are salivating, and I had to start messing around with fennel. His first time cooking branzino sounds physically and mentally straining. I love […]

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