Caramelized Fennel Leek and Orange Salad
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
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