Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Head Baby frisée
- 12 Each Baby Beets, washed, dried, and greens cut to ¼ inch
- 3 Each Garlic cloves
- 12 Each strips Reggiano parmesan cheese, sliced with a potato peeler into long strips
- 2 Each Oranges, segmented. Reserve ½ of 1 orange rind for roasting the beets. Slice with no pith.
- 1 Bulb Fennel, sliced paper thin
- Up to ¾ Cup Peanut oil
- To Taste Salt and pepper
- ¼ Cup Orange reduction
- 2 Tablespoons+ Rice Vinegar
- Ingredients for the Orange Reduction
- ½ Cup Freshly squeezed orange juice
- ½ Each Thai chili pepper, seeded and de-veined
- 2 Each Kaffir leaves - the zest of 1 lime may be substituted
- 1 Tablespoon Ginger, fresh, and chopped
- 1 Teaspoon Thyme
Directions
Method for the beets
-In a bowl, toss beets, garlic, orange rind, salt and pepper and 1 Tablespoon of peanut oil.
-Pour onto a large sheet of aluminum foil. Wrap the foil into a "package", assuring that air cannot
-Bake in a preheated 350 degree oven for about 45 minutes, or until tender.
-Once cool, peel beets by rubbing the skin off easily. Cut beets in half
Method for the orange reduction
-Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning
with the other ingredients).
-Bring to a simmer and reduce by half.
-add lime leaves and allow to steep like tea until cool.
Method for vinaigrette
-Add salt, pepper and vinegar to the orange reduction and place in a food processor.
-Gradually add (in a small stream) oil into orange mixture while running, allowing it to emulsify.
Once it starts to thicken, stop machine and taste-you may not need all of the oil. Less oil will give
a light and pungent flavor, while more oil will mellow it a lot.
To assemble
-Gently toss frisée, orange segments, fennel, beets, chives and vinaigrette in a bowl.
-Place in the center of the plate, piling high for a dramatic effect.
-Top the salad with the long parmesan strips
-For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate
Category:New England Recipes
Category:New England Salads