This is the dressing I made for an appearance on “Thinking Green”, the cable access show hosted by Ronna Stuller, earlier this month. The focus of the show was actually a conversation with Rob Schacht from Hunts Brook Farm. He was passionate and knowledgeable and about a variety of issues affecting the business of a small organic farm. (Watch the show on our YouTube channel here.)
I meanwhile played "Vanna Organic", and managed to cut open a blood orange for the camera without actually drawing any blood...mine, that is. (Sorry, kids, no squirting arteries for your viewing pleasure; perhaps you'll get lucky next time.)
Blood oranges, sesame oil and fennel have been staples in my kitchen lately; the bitterness of the HBF greens provided a perfect foundation for the light and zippy dressing. (Last week Rob and Teresa made their last shipment of bagged mixed greens and spinach to the co-op, which we will dearly miss.) To the salad I also added slices of orange bell pepper, chopped tomatoes, carrots, sliced fennel stalks and more fennel fronds, cilantro leaves and blueberries. This recipe is very flexible and you can alter the herbs and spices to your liking. If you use celery instead of fennel, add a little celery seed; I like to include the chopped leaves in that case.
Another evening I mixed the salad dressing with homemade teriyaki sauce (store-bought would work just as well, if you like) in about a 1:1 ratio and used it as a glaze for pork chops; simple directions are below as well. My next adventure will be trying it with a tofu stir-fry; the tofu should absorb the glaze quite well. (If you get there before I do, let me know how it goes for you.)
Blood orange, Fennel & Sesame Salad Dressing
3 blood oranges (or other sweet, intense citrus fruit), juiced
1-2 tea. unfiltered apple cider vinegar (I use Bragg’s)
toasted sesame oil, in 1 : 1 ratio with the amount of orange juice
3 T fresh fennel or dill fronds, finely chopped; or 1-1/2 T dried fennel or dill
2-3 tea. finely-chopped fennel stem and/or bulb, or same amount celery stalks
finely ground sea salt, and black or white pepper to taste
2 tea - 1 T gomasio; or sea salt and sesame seeds, coarsely ground together; plus extra sesame seeds
3-4 cilantro stems and leaves; stems finely chopped and leaves torn
1T fresh or frozen blueberries, crushed (optional)
Blend all ingredients until thoroughly emulsified; I like to do it by hand with a small whisk, or simply shake vigorously in a jar. Taste after the addition of each ingredient to make sure it suits you, and adjust as necessary. Makes approx 1 cup.
Variation - Pork Chop Glaze: Combine equal parts of the dressing (above) with a thick, homemade or store-bought teriyaki sauce. Brown 1-2 pork chops in a lightly-oiled or nonstick pan or skillet on both sides over medium heat; pour sauce over chops and cover, about 1-2 minutes or sauce has thickened on surface of chop, turn and repeat, adjusting heat if needed. If using high-quality pasture-raised pork (with no added preservatives, etc), such as Four Mile River Farm’s, make sure you do not overcook the chops; they should still be slightly pink (not completely grey) and tender inside.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.