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From our annual restaurant issue, this salad is inspired by a dish I had at Tabernacle Steakhouse in New York City. When fruits and vegetables are treated properly, their components can truly outshine any protein.
2 bulbs fennel, layers separated and washed, then cut into equal-sized pieces, fronds reserved for garnish
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 cup Manischewitz Vegetable Broth, plus more as needed
3 pre-cooked beets, such as Gefen, diced
1/3 cup red grapes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tuscanini Red Wine Vinegar
1/4 cup Tuscanini Red Cooking Wine
2 tablespoons red grape or balsamic reduction, such as Tuscanini
2 tablespoons sugar
1 small candy cane or yellow beet, thinly sliced on a mandoline
5 leaves fresh mint
1/4 cup whole-grain mustard (optional)
Preheat oven to 425 degrees Fahrenheit. For the roasted fennel cream, toss fennel with oil and salt; arrange on a baking sheet lined with Gefen Parchment Paper and roast for 20 minutes. Flip and roast for another five to 10 minutes, until tender and golden.
Transfer roasted fennel to a blender with vegetable broth; blend until smooth, adding more stock or water as needed to achieve desired consistency.
For the gastrique, add all ingredients to a saucepan over high heat. Once boiling, lower heat and simmer until it coats the back of a spoon, 10 to 15 minutes.
For the beet salad, lightly toss beets, grapes, olive oil, lemon juice, salt, and pepper.
Spoon fennel cream onto a plate and top with beet salad. Garnish with sliced candy cane beets, reserved fennel fronds, mint, and a drizzle of gastrique. Add small dollops of mustard, if desired.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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