Name: Citrus Salad with Fennel Vinaigrette
Yield: 8 Servings
Ingredients: 1 large egg white; 3 tablespoons sugar; ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 1 cup sesame seeds; ⅓ cup olive oil; ¼ small fennel bulb, finely chopped, plus ½ cup chopped fronds; 1 small shallot, finely chopped; 2 tablespoons finely chopped peeled ginger; 1 teaspoon fennel seeds, crushed; ¼ cup white wine vinegar; 2 tablespoons honey; Kosher salt and freshly ground black pepper; 4 navel oranges, blood oranges, tangerines, and/or grapefruit; 10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 lb.); 1 cup fresh flat-leaf parsley leaves

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William Abranowicz

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

Recipe notes