This recipe takes a bit of extra effort to make the dukkah, but the end result is so worth it. Adapted from Baco.
For the salad
- 5 blood oranges
- 3 Belgian red endives, trimmed and leaves separated (note: regular endive can be substituted)
- 2 T chopped parsley
- 2 T chopped dill
- 4 oz blue cheese, crumbled (I like to use Bay Blue)
- 1 T sherry vinegar
- 3 T olive oil
- 1 T chopped fresh chives
- salt and pepper
For the dukkah
- 1/2 c hazelnuts
- 1 T sesame seeds (optionally toasted)
- 1 T coriander seeds
- 1/2 t cumin seeds
- 1.5 T fennel seeds
- 1/2 t flaky sea salt
- 1/4 t freshly ground black pepper
- 1/2 t chilli flakes
- 1 T olive oil
- Make the dukkah:
- Heat the oven to 350 F. Spread the nuts in a single layer on a baking sheet and roast for 15 minutes, stirring occasionally, until toasty and fragrant. Remove from tray when done and set aside to cool slightly.
- When cooled, place nuts in a sealed plastic ziploc bag and, using a rolling pin or the back of a spoon, gently crush until just broken up. Put in a small bowl and set aside.
- Combine sesame seeds with hazelnuts.
- In a saucepan, toast the coriander, cumin, and fennel seeds over medium heat, stirring occasionally, until fragrant, about 3 minutes. (Note: they go from untoasted to toasted fast, be careful not to burn them!)
- Crush the spice seed mixture in a mortar and pestle until just broken up.
- Combine spice seeds and hazelnut/sesame seed mixture, along with salt, pepper, chili, and olive oil. The consistency should be like coarse and wet sand.
- Store in a covered container in a cool dark place (or in the fridge).
- Section the blood oranges:
- Trim a bit off of each end so that you can see through the rind to the flesh.
- Set an orange flat on the cutting surface, and slowly cut away the peel and the white skin, working your way around the fruit from top to bottom.
- Repeat with each blood orange.
- Cut each blood orange into 1/2″ slices and set aside.
- Toss together the endive and herbs in a large bowl, and sprinkle with blue cheese. Set aside.
- Whisk together vinegar, olive oil, chives, a pinch of salt, and a few grinds of black pepper.
- Toss the endive mixture with the dressing and sprinkle with 3-4 T dukkah (set the rest aside for another time!) Serve immediately.