Name: Braised Fennel and Figs with Sweet Walnut Vinaigrette
Ingredients: 2 fennel bulbs, cut into quarters; 2 tablespoons butter or ghee; kosher salt and ground black pepper, to taste; 2 garlic cloves, chopped; 1 cup chicken or vegetable stock; ¼ cup orange juice; 8 large figs, cut in halves; 1 tablespoon butter; 1½ tablespoons roughly chopped walnuts, for garnish; ½ cup walnut oil; ½ cup orange juice; 1 teaspoon honey; 1 teaspoon apple cider vinegar; 2 teaspoons dijon mustard; 1 clove garlic, minced; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon fennel fronds, chopped

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Braised Fennel and Figs with Sweet Walnut Vinaigrette

A member of the celery and parsley family, fennel hails from the Mediterranean region. Its distinct aromatic flavor, reminiscent of licorice or anise, becomes more delicate when cooked. Tossing with a vinaigrette after braising and adding caramelized figs introduces another level of rich flavor.

Course: Side Dish

Keyword: fennel, fig, mediterranean, vinaigrette, vitamin c, walnut

Servings:

Calories: 301kcal

Author: Dina Deleasa-Gonsar

Ingredients

Braised Fennel

2 fennel bulbs, cut into quarters
2 tablespoons butter or ghee
kosher salt and ground black pepper, to taste
2 garlic cloves, chopped
1 cup chicken or vegetable stock
¼ cup orange juice

Figs

8 large figs, cut in halves
1 tablespoon butter
1½ tablespoons roughly chopped walnuts, for garnish

Walnut Vinaigrette

½ cup walnut oil
½ cup orange juice
1 teaspoon honey
1 teaspoon apple cider vinegar
2 teaspoons dijon mustard
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon fennel fronds, chopped

Instructions

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into ó-inch-thick slices.
Melt butter in a 12-inch heavy skillet over moderately high heat; then brown fennel slices well, turning over once, 3–4 minutes.
Return heat to low. Season fennel with salt and pepper, adding in garlic. Stir to combine. Let fennel sauté 1 minute longer, until garlic is fragrant.
Add chicken stock and orange juice. Make sure fennel is covered; if not, add up to ¼ cup of water.
Cook covered, about 12 minutes, until fennel is tender. Remove from heat and drain. Let fennel cool.
Meanwhile, using same skillet, add 1 tablespoon butter. Once melted, add figs cut side down over medium-high heat. Sauté figs until they caramelize or turn brown, about 4 minutes. Set aside.
In a large bowl, whisk together vinaigrette ingredients.
Add fennel to bowl, and gently toss. Place fennel on a long serving tray or large shallow bowl. Add figs over top and garnish with chopped walnuts.

Nutrition

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5 from 1 vote (1 rating without comment)