1 bouquet garni (bundle of herbs which can include fresh thyme, bay leaf, parsley, basil, rosemary and tarragon)
15 ml (1 tbsp) canola oil
150 g (5 oz) golden raisins
120 ml (4 fl oz) canola oil
Fresh lemon juice
2 bunches arugula, washed
75 g (2½ oz) walnuts, toasted
Salt and pepper to taste
Cut 3 of the fennel bulbs in half lengthwise, and then cut each half into small wedges, leaving the core intact.
In a large saucepan, combine 240 ml (8½ fl oz) of the white wine with 950 ml (1¾ pt) water and the bouquet garni. Bring to a boil, then reduce the heat to a simmer and add the fennel wedges. Cook until tender, about 10 minutes. Drain the liquid and let the fennel cool.
Heat 15 ml (1 tbsp) canola oil over medium heat in a sauté pan. Add enough of the cooled fennel wedges to cover the bottom of the pan. Cook until browned on both sides, about 2 minutes per side. Repeat with the remaining fennel wedges.
Reserve 40 g (1½ oz) of the raisins to garnish the salad and cover the remaining raisins with the remaining white wine in a large saucepan and bring to a boil. Reduce the wine until almost gone, about 3 minutes; allow it to cool. Transfer the raisins and wine to a blender and add 120 ml (5 fl oz) water. Blend the raisins on high speed, and with the blender running, add the canola oil in a steady stream to make a vinaigrette. Adjust seasoning with the fresh lemon juice, salt and pepper.
Using a mandolin, shave the remaining fennel bulb thinly. In a bowl, combine the shaved fennel and arugula. Dress with the golden raisin vinaigrette. Arrange four caramelized fennel wedges on each plate and top with the fennel and arugula salad. Garnish with the toasted walnuts and the rest of the golden raisins.
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