What’s crunchy, creamy, citrusy, and herby? This week’s Recipe Sleuth request: The Majestic’s fennel salad. Chef Shannon Overmiller says the classic Mediterranean salad, traditionally paired with tuna, works nicely with any fish (she’s currently serving it with grilled whole orata). She encourages home cooks to adjust the recipe according to their personal tastes. For variations, try substituting grapefruit for one of the citrus juices, using different types of olives, or adding pine nuts.

The Majestic Cafe’s Fennel Salad with Citrus Dressing

Serves two

Fennel Salad
1 bulb fennel, shaved (keep the shavings in a bowl of water with lemon juice so the fennel doesn’t brown)
1 pinch chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon toasted almonds
5 to 6 orange segments
1 tablespoon nicoise olives, pitted and halved
1 squeeze lemon
Pinch chopped garlic
5 to 6 chili flakes
Citrus dressing, to taste (recipe below)

Combine all ingredients except the dressing in a large bowl. Add the dressing to taste and toss.

Citrus Dressing
2 whole hard-boiled eggs
2 tablespoons chopped garlic
1 tablespoon chopped fresh parsley
3⁄4 teaspoon chopped fresh mint
11⁄2 teaspoons chopped fresh basil
11⁄2 teaspoons anchovy paste
10 dried chili flakes
1 cup canola oil
2 cups extra virgin olive oil
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1⁄2 cup white vinegar
Salt, to taste
Pepper, to taste

In blender add the eggs, garlic, herbs, anchovy, and chili. Puree the mixture until it becomes a paste. Add the oils in a slow stream so the dressing emulsifies. Stir in the citrus juices and vinegar. Season to taste with salt and pepper.

Have a restaurant recipe you'd like sniffed out? E-mail recipesleuth@washingtonian.com. 

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