Recipe of the day: Orange fennel salad with pralined almonds and smoked paprika
It's colourful, fresh and full of ingredients that let the garden do much of the talking.
Karen Dudley, a renowned chef and food influencer from Cape Town, excels at showcasing vegetables as the centerpiece of a dish. Her Orange Fennel Salad, featuring pralined almonds and smoked paprika, is an ideal choice for Garden Day. The salad skillfully combines oranges, fennel, watercress, mint, and thyme, complemented by feta cheese and the added crunch of smoked paprika almond praline. The vibrant colors, freshness, and abundance of ingredients allow the garden to take center stage.
To prepare the praline, line a baking sheet with silicone mat or parchment paper and lightly butter it. Mix flaked almonds with smoked paprika and sprinkle with sugar. Heat the mixture in a heavy-bottomed pan until the sugar edges caramelize and melts into a pale golden color. Avoid stirring or leaving it unattended. Once cooled, break the praline into fine shards or lightly crush with a rolling pin.
For the dressing, combine white wine vinegar, orange juice, runny honey, thyme, olive oil, toasted cumin seeds, and smoked paprika in a bowl. Set aside.
Slice the tops and bottoms off the oranges, removing the peel and pith. Cut the oranges into rounds, removing any seeds. Trim the fennel bulbs, keeping the fronds for the salad. Slice the fennel very finely and add it to the dressing. Clean the watercress, discarding thick stems. On a serving platter or shallow bowl, layer the oranges with dressed fennel, fennel fronds, mint leaves, and feta cheese.
Top with pralined almonds and the remaining fennel and mint leaves. Sprinkle a pinch of Maldon sea salt and a little smoked paprika.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
