CHEF ALLEN’S : South Florida’s Premiere Gourmet Restaurant
The Restaurant
Our Menus
The Chef
The Kitchen
Cooking Experiences
Calendar Of Events
Contact Us
Welcome to Chef Allen’s
At A Glance | Recipes | Glossary | Talking About Food | Summer of Spice Cooking Class | Mango Tour

Printer Friendly Version Printer Friendly Version

Summer of Spice Cooking Class Back to Recipes
Fennel, Parsley, and Preserved Lemon Salad
From the Phoenicians, North Africans inherited the Persian technique of combining meat and fruit. Meals are often accentuated with pickled lemons (salted, fermented and agedlemons), which serves as part relish and part vegetable.

Ingredients to Serve 4
  • 1 Teaspoon Coriander seeds
  • 1 Teaspoon Celery seeds
  • ½ Teaspoon Caraway seeds
  • ½ Teaspoon Red chili flakes
  • ½ Teaspoon Kosher salt
  • 1 Tablespoon Superfine sugar
  • 1 teaspoon Orange blossom water
  • ½ Cup Freshly squeezed orange juice
  • 2 bulbs Fennel
  • 1 Large Celery stalk, thinly sliced on a bias
  • 1 Cup Fresh flat leaf parley, stems removed
  • 1 small Preserved lemon, washed and thinly cut
  • 12 Small Cured black olives
  • 3 Tablespoons Extra virgin olive oil
  • 1 large Navel Orange, cut into segments
To prepare the seasoning mixture:
Using a spice grinder, pulse the coriander, celery and caraway seed to roughly grind. Pour into a small bowl. Whisk in the chili flakes, salt, sugar, orange blossom water and orange juice. Set aside.

To prepare the salad:
Clean and trim the fennel bulbs. Reserve about ½ cup of the frawns.Shave the bulb finely using a Japanese mandoline. In a large bowl toss together the fennel, celery, parley leaves, preserved lemons and olives. Dress this with the spiced orange juice.

To serve:
Arrange the fennel frawns on a large platter. Place the salad in the center of the platter. Drizzle with the extra virgin olive oil, and garnish with the orange segments.

Peel all of the oranges, being careful to remove the pith. Cut two of the oranges into cubes and add them to the carrots. The other two oranges will be cut crosswise into 6 circles, and reserved.

To prepare the dressing:
In a large bowl, mix the orange juice, lemon juice, ginger, orange blossom water, sugar, salt and pepper. Pour the juice mixture over the carrots and oranges. Cover and refrigerate for 1 hour.

To serve:
Arrange the sliced oranges along the edge of a large clear glass plate, mound the carrot salad in the center. Sprinkle with cinnamon before serving.

Chef Allen’s Signature Products
Chef Allen’s Signature Products
Chef Allen's
Signature Products

click here

Chef Allen’s Latest Media

Reality Cooking Class featured on WSVN 7's Style Files

Chef Allen’s Email List

Search Chef Allen’s

Chef Allen’s Links
Sustainable Seafood
At It's Best

Sustainable Seafood
Click For More Info

Chef Allen’s Links
Citrus Célébré

Fresh from Florida Blog

Share Our Strength

American Institute of Wine and Food

Local Harvest

Daily Bread Food Bank

The James Beard Foundation

National Mango Board

SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

Chef Allen’s ©1997-2006, Chef Allen's, Inc.
[email protected] | 305.935.2900
Contact Us | Site Map
site design : Alaskan Star Interactive