About the Recipe
an original For Good Granola recipe
to supreme oranges, cut all peel and pith from orange, then cut between membranes to release orange segments.
Ingredients
Pickled Fennel
2 small fennel bulbs
4 cups boiling water
1 T salt
1/4 t pepper, freshly ground
4 T lime juice
6 T orange juice
Avocado Toast
4 thick cut slices of bread from a country or sourdough boule, lightly toasted
2-3 avocados, peeled and thinly sliced
pickled fennel
2 oranges, supremed
fennel fronds, for garnish
Directions
Step 1
Wash fennel well. Remove stems, reserving fronds (in refrigerator) to garnish toast. Cut bulbs in half, then cut out core. Thinly slice by hand or using a mandoline.
Step 2
Place sliced fennel in a medium bowl (do not use a metal bowl). Pour boiling water over fennel. Let sit for 30-60 seconds then immediately drain into colander. Shake and press out any excess water from fennel.
Step 3
Return fennel to bowl and add salt, pepper, lime juice and orange juice. Toss to combine. Transfer fennel with juices to a jar with a well sealed lid. Use the end of a spoon to press fennel down until submerged.
Step 4
Cool on counter until room temperature, then seal with lid and transfer to refrigerator. Let fennel steep in fridge for 24 hours.
Step 5
To assemble, place lightly toasted bread on cutting board. Add thinly sliced avocado, dividing equally across 4 slices of bread. Use a fork to remove fennel from jar shaking any excess pickling liquid back into jar. Place several pieces of fennel evenly across avocado. Top slices of supreme orange. Sprinkle with Sweet Curry granola and garnish with reserved fennel fronds. Cut each piece in half on bias. Plate and serve.
Pickled fennel will keep in the fridge for 1-2 weeks. Use in salads, on fish, or to compliment a cheese & charcuterie board.
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