Caramelized Fennel, Cara Cara Orange, Cannellini Puree & Croutons + Farm Greens in a Citrus Vinaigrette

Within this recipe there are several steps, however everything comes together rather smoothly utilizing fresh, seasonal ingredients as well as dried cannellini beans and common pantry items. I always like beginning with soaked beans; a little forethought and the beans require less cooking time. In addition, fresh herbs added to the cooking pot creates a lovely smell in the kitchen and wonderful flavor with less added salt and preservatives many canned options offer. There are a few recipes within the recipe possibly worth adding to your toolbox; for example the cannellini puree is delicious slathered on our easy chia flax-seed crackers and the cannellini croutons add texture to virtually any salad or buddah bowl. Here we go!

Serves 4

Ingredients

cannellini beans:  226 grams (about ½ lb or 1 ½ c) dry cannellini beans

radicchio: 1 small head

bay leaf: 1

thyme: a couple sprigs

arugula: 2 small bunches (about 2.5 oz)

frisee: 1 small head

Florence fennel stalks (with bulbs + fronds) 2 small to medium

cara cara oranges: 2 large

meyer lemons: 2 large

garlic cloves: 2 large

red chili flakes*

A high-quality extra virgin olive oil

mineral sea salt; high quality best 

black pepper corns

hemp hearts optional

Quick pickled onion (suggested)

½ c filtered water

½ c ACV (apple cider vinegar)

1 T pure maple syrup

Pinch flaky sea salt

1 small onion sliced thinly

*Note: Here we use red chili flakes to season the cannellini croutons. Other seasoning ideas are garlic & onion powder, nutritional yeast, cumin, smoked paprika, cayenne etc…

Method

~ Cannellini Beans ~

Soak the beans overnight.  The next day, drain, rinse and add to a lidded stock pot.  Add 1 bay leaf, a couple sprigs of thyme then cover with cool filtered water by about 2”.  Bring to a boil, then reduce to a simmer.  Skim any foam off the surface, cover and let simmer 45 minutes to 1 hour.  About half-way through cooking, after the beans have softened up a bit, add a generous pinch of sea salt and continue to cook until beans are tender, but still hold their shape.  When the beans are finished cooking, drain the water through a colander.

~ Prepare the Farm Greens ~

While the beans are cooking, wash and dry the radicchio, arugula, frisée.  Peel leaves away from radicchio head and with a sharp knife slice into thin ribbons; tear or cut with kitchen shears the frisée into bite size pieces. Wash and dry the arugula and place washed lettuce in the refrigerator to crisp up while preparing the vinaigrette and fennel.  Add the fresh squeezed juice of 1 meyer lemon and equal part evoo to a jar.  Peel and crush 1 clove of garlic with the edge side of a knife and add to the jar with a little fresh cracked pepper and flaky sea salt.  Whisk or stir to combine and set aside.

~ Fennel w/ Cara Cara Orange ~

Using a sharp knife, cut away the stems from the fennel bulb, reserving the wispy fronds for the salad. Peel away any bruised outer layers, then cut the bulb in half lengthwise. Now, cut each half lengthwise into wedges a little over ¼” thick.   

Cut 1 cara cara orange in half and set aside.  Working with the second orange, cut off both ends, then rest 1 end on the cutting board and using a sharp knife, cut away the peel and pith from top to bottom. Work around the orange until all pith is removed, then cut along the membrane of each segment so just the flesh remains.  Cut each segment into 4 -5 pieces and set aside.

Heat a large iron skillet and when hot slick with a bit of extra virgin olive oil. Spread the fennel wedges out over the skillet and sear 4 minutes or so until lightly browned, then flip each wedge and cook on the opposite side about 3 minutes. Squeeze the juice of the cara cara that has been cut in half over the fennel and cook until just caramelized and tender then remove from heat.

~ Cannellini Bean Puree + Croutons ~

Begin heating oven to 385 F (196 C)

Divide the cooked and drained cannellini beans as follows:

1 c cooked beans for croutons + 3 c cooked beans for puree

~ Cannellini Croutons ~

After the cooking liquid has been drained, spread 1c cooked cannellini beans onto a clean (preferrable linen) kitchen towel.  Gather the edges of the towel together and gently shake to dry the beans (This can also be accomplished with a paper towel laid out).  Leave to dry spread out while adding a small amount of dried red chili flakes to a mortar and grind with a pestle to break down into a coarse powder.  After removing as much moisture as possible from the beans, add them to a rimmed baking tray along with 1 T evoo, a couple generous pinches of ground chili powder and flaky sea salt. Toss everything until nicely coated, spreading the beans out over the tray, not touching as possible.  Add tray to the oven and cook 20-25 minutes. As the cannellini beans cook, you may hear a little popping which is on point.  When golden brown and crunchy, but still a little tender inside, remove from oven and let cool on tray.  Prepare onions and puree while beans are cooking.

~ Quick pickled onions ~

To a small stock pot add filtered water, ACV, pure maple, pinch of sea salt and bring to a simmer.  While coming to a simmer, place thinly sliced onions in a heat proof jar.  When mixture has reached a simmer, remove from heat and pour over onion.  Set aside. 

~ Cannellini Puree ~

Add remaining 3 c cooked beans to a food processor *note * 3 c cooked beans = 2 c puree (each plate ½ c cannellini puree) Then add:

1 large garlic clove – end removed, peeled and crushed into a paste or finely grated.

1 large meyer lemon - ½ zested to yield 1 t zest plus juiced to yield ¼ c fresh juice

1 generous pinch flaky sea salt

Pulse a few times then process continually until very smooth – about a 1 full minute for a luxurious creamy texture. Then, with the motor running, slowly drizzle in about 2 T extra virgin olive oil until well combined.

~ Plating ~

Add the prepared greens to a mixing bowl along with some reserved fennel fronds, add the dressing – save the garlic- and toss to coat. Divide cannellini puree between 4 entrée sized plates, about ½ c puree each, and slather the dish with the back of a wide spoon.  Add dressed greens to the center, arrange fennel, cara cara pieces and top with croutons and a few fennel fronds.  Add quick pickled onion to side of plate and sprinkle everything with hemp hearts and fresh edible flowers where available. Enjoy!