Jose Andres' Clementine And Fennel Salad With Almonds, Olives And Pomegranate

Name: Jose Andres' Clementine And Fennel Salad With Almonds, Olives And Pomegranate
Ingredients: 1 cup extra-virgin olive oil; 1/4 cup sherry vinegar; zest and juice of 2 clementines; 1 shallot, thinly sliced; sea salt, to taste; seeds from 1 pomegranate; 1/4 cup chopped green onion; 2 tablespoon halved, pitted black olives; 2 tablespoon sliced almonds; 4 ounce frisee lettuce; 1/4 cup fresh mint leaves; 1/3 fennel bulb, sliced; 4 clementines, cut into segments; 1/2 cup sherry dressing; salt, to taste; chopped chives, for garnish

Elsa Säätelä|Dec. 23, 2013 2:19 pm EST

4 (1 ratings)

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The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th. “One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"

Servings

4

Ingredients

1 cup extra-virgin olive oil
1/4 cup sherry vinegar
zest and juice of 2 clementines
1 shallot, thinly sliced
sea salt, to taste
seeds from 1 pomegranate
1/4 cup chopped green onion
2 tablespoon halved, pitted black olives
2 tablespoon sliced almonds
4 ounce frisee lettuce
1/4 cup fresh mint leaves
1/3 fennel bulb, sliced
4 clementines, cut into segments
1/2 cup sherry dressing
salt, to taste
chopped chives, for garnish

Directions

Whisk together the olive oil, vinegar, clementine zest and juice, and shallot. Season with salt, to taste, and set aside.
In a large bowl, mix all of the ingredients together with the sherry dressing and season with salt, to taste. Place in the center of a large, oval plate and garnish with chives.