Recipe by Dan Kluger; photo by William Abranowicz,via www.bonappetit.com
Think of the crunchy,granola-ish sesame clusters as seedy croutons for this juicy and bracing winter salad.
Serves 8
Ingredients
Sesame Clusters
1 large egg white
3 tablespoons sugar
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1 cup sesame seeds
Dressing And Salad
1/3 cup olive oil
1⁄4 small fennel bulb, finely chopped, plus
1⁄2 cup chopped fennel fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1⁄4 cup white wine vinegar
2 tablespoons honey
Salt and freshly ground black pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1⁄2 kg)
1 cup fresh flat-leaf parsley leaves
Method
Sesame Clusters
Preheat oven to 180° C (350° F). Whisk egg white in a small bowl until slightly foamy;
whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring
occasionally, until golden brown, 10–12 minutes. Let cool.
Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
Dressing And Salad
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and
fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix
in vinegar and honey. Let cool; season with salt and pepper.
Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife, cut all peel and
white pith from all oranges; discard. Cut between membranes to release segments into
a medium bowl; discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped
with sesame clusters and reserved orange zest.
Dressing can be made 1 day ahead. Cover and chill.