Braised Fennel, Chicory and Orange Blossom Salad

My partner refers this as my Vanity Salad as he thinks I make this when I’m trying real hard to impress! Oh well..

I consider this as an ode to my deep love for both fennel and chicory. Either way it’s an easy side dish that has received several thumbs up over many dinner parties.

Ingredients (serves 4 as a side)

Braised Fennel

2 Medium Fennel Bulbs, trim out the tough root part and each sliced into 8 wedges (1/2” thick)

90 ml Orange Juice

1.5 tbsp Olive Oil

1/2 tsp Salt

1 tsp Granulated Sugar

1/4 tsp ground Fennel Seeds

1/2 tsp Urfa Chile Flakes

Dressing

2 tbsp Extra Virgin Olive Oil

2 tsp Orange Blossom Water (reduce based on your preference for floral flavors)

1 tbsp Orange Zest

1 tbsp Champagne Vinegar (substitute with white wine vinegar)

1/2 tbsp Toasted Fennel Seeds

1/4 tsp Fine Sea Salt

5g Tarragon Leaves, chopped

5g Parsley Leaves, chopped

25-30g Sultanas or Golden Raisins, soaked in hot water for 12-15 mins

4 Chicory (Belgian Endives) Bulbs, leaves separated

100g crumbled Goats Cheese

More Urfa Chile Flakes for finishing touches

Directions:
💥 Toss fennel wedges with oil, salt, sugar, ground fennel seeds & Urfa chile flakes. Heat up a skillet on medium flame & arrange these fennel wedges in a single layer. Using tongs caramelize fennel - about 4-5 mins on each side. Now add orange juice, cover and let it simmer for 13-15 mins or until Fennel is cooked through but retains a bite

💥Whisk all dressing ingredients and keep it aside

💥In a large bowl, combine 1/2 dressing with chicory/endive leaves. Toss gently until the leaves are well coated with dressing

💥In a serving platter, arrange the dressed chicory leaves in a radial pattern. Pile on the braised fennel on top, followed by rest of the dressing & finish with goats cheese & generous dusting of Urfa chile flakes.