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Roast Fennel, Riso Nero and Blood Orange Salad at Portale

Ingredients

Salad Ingredients:

2 medium bulbs fennel

1 cup venere black rice

⅓ cup dried currants

2 cups frisee lettuce

4 blood oranges (substitute tangerines or navel oranges) peeled and sliced into rounds ¼ cup Sicilian pistachio nuts

Olive oil

Salt and fresh ground pepper

(1 recipe for white balsamic vinaigrette follows)

Vinaigrette Ingredients

2 oz white balsamic vinegar

1 tb Dijon mustard

6 oz olive oil

Salt and fresh ground pepper

Directions

Salad Directions:



Preheat oven to 375 degrees.

Halve the fennel and reserve 1 half.

Slice half of the fennel into ½ inch slices and arrange on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast fennel for approximately 15 minutes until softened and lightly browned.

Using a Japanese mandolin, thinly slice the remaining half of fennel and place in ice water to curl.

In a sauce pot, combine black rice with 1 and ¾ cups water.

Bring to boil then reduce heat to cover and cook for 45 minutes.

Spread on a sheet pan to cool.

In a bowl combine rice and currants. Dress with vinaigrette and season with salt and pepper.

To Serve: Arrange rice and orange slices in a circle on a large round plate. Drain sliced fennel and toss with lettuces and dress with vinaigrette. Mound lettuces in center and sprinkle pistachio nuts.



Vinaigrette Directions: Combine ingredients.

More on Alfred Portale's new restaurant, Portale: http://www.portalerestaurant.com/

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