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Fennel-Orange Salad with Harissa and Yogurt
45 minutes 25 minutes active
This recipe, our adaptation of a salad from Coal Office restaurant in London, is a crisp, creamy update of the classic North African pairing of fennel, orange and olives. Harissa adds spice; Greek yogurt is a cooling counterpoint. And with roasted almonds and mint, the salad covers the full spectrum of taste and texture. Use your olive of choice—we tried several different varieties and liked them all. Sweet mini peppers are sold in bags in grocery stores everywhere; if you prefer a spicier salad, use a jalapeño chili instead.
medium fennel bulbs, trimmed, halved lengthwise, cored and thinly sliced crosswise
tablespoons lemon juice
01In a large bowl, toss the fennel, lemon juice and ¾ teaspoons salt, gently rubbing the salt into the fennel. Set aside for 30 minutes.
I made this for dinner last night.. hands down my favorite dish I've made from Milk St. I had to substitute mandarins but it added some extra sweetness that really worked (at the cost of some extra knife work :D). Really paid off that harissa has become an always-have item in my pantry (thanks to your harissa chickpea soup!).
Can the salt rub be done a day in advance or would that soften the fennel too much? Perhaps set aside for 30 minutes then gently wash off? I would like to offer this at my restaurant.
Hi Donald -
We would agree that allowing the salt to sit on the fennel beyond 30 minutes would soften the fennel too much. You can try salting, rinsing, and drying, but make sure to store it in the fridge wrapped in damp paper towels as fennel has a tendency to dry out after it's cut. Good luck!
The Milk Street Team
What is the note on the sweet mini peppers? Did I miss it?