Frisée with Blood Oranges and Fennel
You can never have too many side dish recipes, so give Frisée with Blood Oranges and Fennel From preparation to the plate, this recipe takes approximately 20 minutes.
Instructions
Combine oil, shallots, and a generous pinch of salt in a small bowl.
Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.
Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit.
Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.
Remove core and any bitter-tasting dark green outer leaves and leaf tips from frise. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.
Combine frise, fennel, and parsley in a serving bowl.
Add orange segments to frise, leaving juice behind.
Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like.
Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frise in a paper towel, put in a plastic bag, and chill.