Caramelized fennel, leek, and orange salad

Indulge in the exquisite flavors of caramelized fennel, leek, and zesty orange in this vibrant and refreshing salad. Perfect for a light and savory meal.

Ingredients:

• 1 tablespoon butter
• 1½ tablespoons coriander sugar (or whisk freshly ground coriander with unrefined sugar)
• 1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds
• Extra-virgin olive oil
• 1 fennel bulb, sliced 1/4-inch thick
• 1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal
• Ground coriander
• 1/4 cup sambuca or ouzo
• Salt and pepper
• Zest of 1/2 orange, for garnish
• 2 tablespoons fennel fronds, chopped or picked, for garnish

Instructions:

1. Heat some butter in a skillet that can fit the orange slices in one layer. Once the butter is melted and foaming, add the coriander sugar. Once the sugar is melted and caramelized, reduce the heat to medium and add the orange slices. Cook for 3 minutes, flip them over, lower the heat to medium-low, cook for an additional 2 minutes, then remove from the heat.
2. In a large, deep skillet, pour enough olive oil to cover the bottom of the pan and heat it over medium-high heat. Once hot, add the fennel and leek slices and sprinkle ground coriander on top. Sear for 3 minutes, flip them over, and pour in 1/4 Ouzo or Sambuca. Season generously with salt and cook for another 3 minutes.
3. Take the fennel and leeks off the heat and carefully transfer them to a serving bowl. Arrange the orange slices on top, season with salt and freshly ground pepper, drizzle with a little olive oil, and garnish with fennel fronds and orange zest. Serve.

Summary:

• Calories: 726 kcal
• Fat: 23 g
• Protein: 7 g
• Carbs: 103 g
• Potassium: 1659 mg
• Magnesium: 112 mg