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Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe

Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe

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Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette

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Ingredients:

Serving

1/4 cup champagne vinegar
1 tbsp honey
1/2 tsp dijon mustard
1/2 tsp minced shallots
juice from 10 florida oranges , cooked until reduced to 1/4 cup juice
1 1/2 cups grape seed oil
coarse florida keys salt and freshly ground black pepper
1 cup fresh hearts of palm, sliced in half -rounds
1 cup jicama, diced small
1/2 cup radish, diced small
coarse florida keys salt and freshly ground black pepper
1/4 cup olive oil
1 lb fennel, thinly sliced, bulb only
1 lb leeks, white parts only, thinly sliced
1 cup white wine
coarse florida keys salt and freshly ground black pepper
pinch sugar
four 4-oz logs buffalo tenderloin
2 tsp fennel pollen
coarse florida keys salt and freshly ground black pepper
2 watermelon radishes, julienned, for garnish
1 florida orange , sliced into segments, for garnish
2 cups petite greens
lavosh crackers
balsamic vinegar , such as minus-8 vinegar, for garnish

Directions:

Preheat the oven to 400 degrees F.
For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper.
For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar.
For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total.
Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	593.61 Kcal (2485 kJ)
Calories from fat	237.91 Kcal
		% Daily Value*
Total Fat	26.43g	41%
Sodium	78.78mg	3%
Potassium	1734.32mg	37%
Total Carbs	55.25g	18%
Sugars	24.94g	100%
Dietary Fiber	7.86g	31%
Protein	5.64g	11%
Vitamin C	57.7mg	96%
Iron	4.4mg	24%
Calcium	136.7mg	14%

Amount Per 100 g
Calories	94.33 Kcal (395 kJ)
Calories from fat	37.81 Kcal
		% Daily Value*
Total Fat	4.2g	41%
Sodium	12.52mg	3%
Potassium	275.6mg	37%
Total Carbs	8.78g	18%
Sugars	3.96g	100%
Dietary Fiber	1.25g	31%
Protein	0.9g	11%
Vitamin C	9.2mg	96%
Iron	0.7mg	24%
Calcium	21.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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