The Abridged version:
- Satsuma oranges are in season, and Zoe B Soderstrom’s salad creation is the perfect vehicle for a colorful and light addition to typical holiday offerings.
- Shaved fennel, walnuts and brown butter vinaigrette complete the picture.
- Lettuce is optional but adds heft to the plate.
This is Cooking In Season, a biweekly series from local recipe developer Zoe B. Soderstrom that usually uses seasonal produce available at Sacramento-area farmers markets. This edition makes use of Thanksgiving leftovers rather than asking cooks to buy more food.
We’re taking advantage of Satsuma season and making them the star of this layered, artfully arranged salad, perfect for brightening up the typically heavy and comforting holiday meals that pervade this time of year.
We’re pairing them with shaved fennel, toasted walnuts and brown butter vinaigrette. However, if you’d like to introduce a leafy green, you can swap red baby butter lettuce for the fennel or add it alongside the fennel for extra volume.
SATSUMA AND FENNEL SALAD WITH BROWN BUTTER VINAIGRETTE
Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Salad
½ cup walnut halves and pieces
2 small fennel bulbs, trimmed
4 medium Satsuma mandarins
Flaky salt
1 Hass avocado, pitted, peeled and thinly sliced
For the Brown Butter Vinaigrette
3 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt (like Diamond Crystal)
Instructions
Step 1
Preheat your oven to 350ºF and line a small baking sheet with parchment paper.
Step 2
Place the walnuts on the parchment-lined baking sheet and bake until lightly toasted, about 7 to 9 minutes. Transfer to a cutting board and roughly chop. Set aside.
Step 3
In a medium sauté pan, melt the butter over medium heat. Cook, stirring frequently, until it begins to foam and the milk solids turn light brown, 4 to 5 minutes. Transfer the brown butter to a medium mixing bowl and whisk in the olive oil, sherry vinegar, honey, Dijon and ½ teaspoon salt. Set aside.
Step 4
Using a mandoline, thinly shave the fennel bulbs lengthwise into ribbons (or use a very sharp knife). Set aside.
Step 5
Using a paring knife, slice off the tops and bottoms of each Satsuma. Stand the fruit upright and remove the peel and pith – use the fruit’s natural curve as a guide. Then, slice the peeled citrus into ¼-inch rounds. Set aside.
Step 6
In a medium mixing bowl, toss the shaved fennel with 3 tablespoons of brown butter vinaigrette and a pinch of flaky salt. Arrange the dressed fennel on a serving platter and top with the Satsuma rounds, sliced avocado and toasted walnuts. Drizzle with the remaining vinaigrette and finish with flaky salt.
Zoe B Soderstrom is the writer and recipe developer behind Cooking In Season, a biweekly column featuring recipes made from the Sacramento region’s seasonal produce. She runs the popular Substack page Restaurant Dropout and previously worked in Bay Area restaurants after graduating from culinary school.