Fennel and Blood Orange Salad

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November 5, 2015

The salad is vibrant in color and expressively fresh in taste combination. Once you have a bite will not be able to stop nibbling. Simply delicious!


Recipe is curtesy of chef Kurt Gutenbrunner from his new cookbook “Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans” available at www.amazon.com

4 Servings

¼ cup very coarsely chopped walnuts

1 teaspoon walnut oil

2 medium fennel bulbs, stalk trimmed, fronds reserved, for garnish

Salt and freshly ground pepper

Juice of 1 lemon

1 tablespoon Pernod, Ricard or other anise-flavored liqueur

2 blood oranges

1 tablespoon paper-thin shallot slices

10 small mint leaves

2 tablespoons extra-virgin olive oil

1 teaspoon grated lime zest


1MAZA @ WALLSE with with chef Kurt Gutenbrunner

2KG – a contemporary interpretation of the elegant Austrian tradition.

3It’s a sunny morning when we arrive at Wallse Restaurant. Today we are shooting with chef Kurt Gutenbrunner for the February Issue of MAZA. He opened the restaurant 10 years ago and since then the place is the beacon for the elegant Viennese cuisine. He found the place while doing his West Village bicycle laps. His contract with Monkey Bar was about to end and he was ready to open his own place. The area was much different back then, more controversial and less innocuous, however Kurt had a vision and despite his friends reservations he opened Wallse.

4To continue reading the whole article visit www.mazamag.com


6In a dry skillet, toast the walnuts over medium heat until fragrant and lightly browned, for 4 to 5 minutes. Remove from the heat and stir in the walnut oil.

7Slice about ½ inch from the bottom of the fennel bulb and discard. Starting with the flat bottom side, slice the fennel very fine on a mandolin. Transfer to a bowl. Season with salt and pepper and add the lemon juice and Pernod.

8Using a sharp knife, peel the oranges, removing all the whit pith. Holding the fruit over the bowl containing the fennel, cut between the membranes to release the sections letting them drop into the bowl; discard the seeds. Squeeze the juice from the membranes into the bowl.

9Add the shallots, mint, olive oil, and the walnuts, and toss gently.

10Mound the salad on a platter or plates. Sprinkle with the lime zest, garnish with the reserved fennel fronds, and serve.

11For tips and variations see p.92 of “Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans”


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