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16 Feb Winter Chicory, Oregon Seaweed™️ Dulse and Mussel Salad with Fennel and Orange Vinaigrette

Posted at 17:04h in by
Category,

Yields4 Servings
Durant Orange Vinaigrette
 1.25 cups Durant Orange Fused Olive Oil
 1 tbsp good Dijon mustard
 1.50 tsp Durant Fleur de Sel
 0.25 tsp cracked black pepper
 0.50 tsp fennel pollen or cracked fennel seed
 1 tsp cane sugar or honey
 0.50 cup Durant Champagne Orange Vinegar
 fresh thyme leaf from 3 or 4 stems (see notes)
 1 fresh bay leaf (see notes)
Winter Chicory, Oregon Seaweed™️ Dulse and Mussel Salad
 1 large head of radicchio, rough chopped (see notes)
 1 Belgian endive, rough chopped
 1 cup fresh Oregon Seaweed ™️ Dulse, roughly chopped
 1 fennel bulb, thinly sliced (see notes)
 1 Navel orange, peeled & segmented
 1 blood orange, peeled & segmented
 1 Cara Cara orange, peeled & segmented
 1 dozen oil cured olives, pitted & halved
 1 cup steamed, shelled mussels, lightly marinated in a few tablespoons of the orange vinaigrette (above)
 liberal amount of orange vinaigrette - 1/4 cup-ish
 pinch of fennel pollen to garnish
Durant Orange Vinaigrette
1

Place all the ingredients (including one whole fragrant, fresh bay leaf) in a pint (16oz.) mason jar with a tight lid and shake vigorously until well emulsified. Will keep for two weeks in the refrigerator!

Salad Assembly
2

Toss all the salad ingredients together with the vinaigrette and serve family style or individually plated for four to six. Finish with a pinch of fennel pollen. Enjoy!

NOTES:
3

Fresh thyme leaves can be substituted with the smallest pinch of dried, whole thyme leaf crumbled between your fingers.

Check with the Durant nursery to get your own bay tree start for fresh leaves.

For less bitter radicchio, chop and soak in ice water for 3 hours or up to overnight, drain and spin dry. It really works!

Save a few small fennel fronds for garnish.

Ingredients

Durant Orange Vinaigrette
 1.25 cups Durant Orange Fused Olive Oil
 1 tbsp good Dijon mustard
 1.50 tsp Durant Fleur de Sel
 0.25 tsp cracked black pepper
 0.50 tsp fennel pollen or cracked fennel seed
 1 tsp cane sugar or honey
 0.50 cup Durant Champagne Orange Vinegar
 fresh thyme leaf from 3 or 4 stems (see notes)
 1 fresh bay leaf (see notes)
Winter Chicory, Oregon Seaweed™️ Dulse and Mussel Salad
 1 large head of radicchio, rough chopped (see notes)
 1 Belgian endive, rough chopped
 1 cup fresh Oregon Seaweed ™️ Dulse, roughly chopped
 1 fennel bulb, thinly sliced (see notes)
 1 Navel orange, peeled & segmented
 1 blood orange, peeled & segmented
 1 Cara Cara orange, peeled & segmented
 1 dozen oil cured olives, pitted & halved
 1 cup steamed, shelled mussels, lightly marinated in a few tablespoons of the orange vinaigrette (above)
 liberal amount of orange vinaigrette - 1/4 cup-ish
 pinch of fennel pollen to garnish

Directions

Durant Orange Vinaigrette
1

Place all the ingredients (including one whole fragrant, fresh bay leaf) in a pint (16oz.) mason jar with a tight lid and shake vigorously until well emulsified. Will keep for two weeks in the refrigerator!

Salad Assembly
2

Toss all the salad ingredients together with the vinaigrette and serve family style or individually plated for four to six. Finish with a pinch of fennel pollen. Enjoy!

NOTES:
3

Fresh thyme leaves can be substituted with the smallest pinch of dried, whole thyme leaf crumbled between your fingers.

Check with the Durant nursery to get your own bay tree start for fresh leaves.

For less bitter radicchio, chop and soak in ice water for 3 hours or up to overnight, drain and spin dry. It really works!

Save a few small fennel fronds for garnish.

Winter Chicory, Oregon Seaweed™️ Dulse and Mussel Salad with Fennel and Orange Vinaigrette
IngredientsDirections