A while back, I posted this recipe for Orange Braised Fennel. While I loved it, I felt it needed a little something more. If you've read my blog at all, you might have noticed how much I love Asian dishes, salads, and especially bok choy. So, I decided to braise my fennel with some shiitake mushrooms and serve it on a baby bok choy salad. I have to say, it is my new FAVORITE salad to make. Yummy!
Orange Fennel and Shiitake Mushrooms
*1 bulbs fennel, sliced about 1/4 in. thick slices
*couple handfuls shiitake mushrooms, sliced
*1Tbsp. sesame oil (can substitute olive oil or melted Earth Balance)
*1 c. freshly squeezed orange juice (about 2 oranges)
*sea salt and freshly ground pepper
*1/4 cup dry white wine
Heat oil in a large skillet. Lay fennel slices in skillet, cook, turning once, until browned (about 5 minutes per side).
Orange Fennel, Shiitake, and Bok Choy Salad
*1 large head baby bok choy, sliced on diagonal
*handful arugula (optional)
*orange fennel and shiitakes (from above)
*3-4 scallions, sliced thinly on the diagonal
*1-2 tsp. black and/or white sesame seeds
Arrange bok choy on plate. Spoon warm fennel and mushrooms over the bok choy. Top with sliced scallions, then sprinkle with sesame seeds.
Note: This recipe makes 2 large salads. I usually make one warm salad, then package the next one for lunch the next day (it is delicious cold, as well as warm).