Spring Green Salad with Orange-Fennel Vinaigrette

This was a nice, refreshing salad. A change from our typical croutons and balsamic salad.

Spring Green Salad with Orange-Fennel Vinaigrette

Makes 8 servings. Recipe from Epicurious.

INGREDIENTS
1/4 cup fresh blood orange juice or fresh orange juice
2 tablespoons minced shallots
1 tablespoon fresh thyme leaves
2 teaspoons (packed) grated orange peel
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 cup chopped green onions
2/3 cup walnuts, toasted

DIRECTIONS
Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Tuna & Artichoke Panini on Homemade Fennel Focaccia

Our panini maker has had a nice hiatus, but last night we brought it back into play.

This recipe is what you call “winging-it”, a jumble of what was left in the cupboard at the time, and for once, I actually wrote it down as I went along. Maybe I knew it was destined to be delicious.

Part of it anyways.

The homemade fennel focaccia… not so great. It worked fine for the panini, grilled and paired with other strong flavors, but take a bite of it raw and it tasted faintly of play-dough. I’m still a bread-beginner, and will surely keep testing the waters with other focaccia recipes. I’ll get a good one sooner or later!

Tuna & Artichoke Panini

Makes 3-4 Sandwiches

INGREDIENTS
Focaccia bread, sliced in half
1/3 cup mayonnaise
1 teaspoon lemon zest
1 small jar artichoke hearts, chopped, liquid reserved
1 tablespoon capers
1/4 cup parmesan cheese
salt and pepper, to taste
1/2 teaspoon oregano
1 can tuna
1/4 cup red onion, diced
1/4 cup sundried tomatoes, chopped
olive oil

DIRECTIONS
Combine mayo, lemon zest, capers, parmesan, and 2 tablespoons of reserved artichoke liquid in food processor. Pulse 4-5 times or until well combined.

In a small bowl, combine artichoke hearts, tuna, red onion, and sundried tomatoes. Add mayonnaise mixture and stir well to combine.

Preheat panini maker or large skillet. Divide tuna mixture equally among bread, not spreading it too close to the edge (pressing the sandwich will spread out the filling, you don’t want it to ooze!). Liberally brush top and bottom with olive oil. Press or cook until filling is heated through and both sides are golden brown.