Orange Fennel, Shiitake, and Bok Choy Salad

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).

Pour orange juice over fennel and add mushrooms; season with salt and pepper.  Bring mixture to a boil,  then reduce to a simmer.  Cook until fennel is tender (about 10 min.).  Add wine and continue cooking until fennel is very tender and sauce has thickened (about 10 minutes more).  Season with salt and pepper, as desired, and serve warm. 

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).

Garlic Shiitake and Bok Choy Salad with Spicy Orange Ginger Dressing

I had so much fun showing my friend Jacquie around the farmers' market this weekend.  We walked around and picked up some great stuff, gabbing mostly about how we can't wait for spring when there will be more produce for use to choose from.  I picked up some great organic shiitakes from Homestead Growers/Local Folks Foods.  I thought I might make some of Chef Chloe's garlic sesame soba noodles, but I just wasn't in the mood for a heavy noodle dish.  I decided to use some of the bok choy I got from Green B.E.A.N. and spruce up my bok choy salad (which is great, but is better for lunch, as it is pretty plain-and-simple).  I'm so glad I did, because the result was a great dinner salad!

Garlic Shiitake and Bok Choy Salad with Spicy Orange Ginger Dressing

Salad:

*1 Tbsp. sesame oil

*1 clove garlic, minced

*5-6 shiitake mushrooms, wiped clean and sliced into long strips

*1 Tbsp. orange juice

*dash tamari or soy sauce

*4-5 leaves bok choy, sliced

*3-4 green onions, sliced

*1 tsp. sesame seeds (black, white, or combo)

*Spicy Orange Ginger Dressing (see below)

Heat sesame oil in skillet; add garlic until fragrant.  Add mushrooms and sautée until soft and heated, then add orange juice and tamari/soy sauce.  Allow mushrooms to cook a few more minutes, until they have soaked up juice.

Plate the bok choy and top with sliced green onion, mushrooms, and garnish with sesame seeds.  Drizzle spicy orange ginger dressing over top.

Spicy Orange Ginger Dressing:

*1 large orange, juiced

*1/2 Tbsp. sesame oil

*1-2 tsp. tamari or soy sauce

*1/2 - 1 tsp. Vietnamese chili sauce

*1 tsp. minced fresh ginger

*dash cardamom

Whisk all ingredients together with fork or whisk.  Drizzle over Asian-style salad, like Garlic Shiitake and Bok Choy Salad).