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photo Caramelized Fennel, Leek, and Orange Salad Recipe | Say Mmm

Caramelized Fennel, Leek, and Orange Salad

About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!
4 Servings -
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Servings:4  | Calories:174 | Total Fat:9g  | Chol:8mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 3g
15 %
Total Carb 15g
5 %
Fiber 6g
24 %
Sugars 4g
Cholesterol 8mg
3 %
Sodium 549mg
23 %
Protein 2g
4 %
37% Others combined
25% Extra-virgin olive oil
22% Sambuca
14% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon butter
1 1/2 tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar)
1 navel orange, peeled and pith removed, fruit cut into 1/2 inch rounds
Extra-virgin olive oil
1 fennel bulb, sliced 1/4 inch thick
1 large leek, white and light green parts sliced 1/4 inch thick on the diagonal
Ground coriander
1/4 cup sambuca or ouzo
Salt and pepper
Zest of 1/2 orange, for garnish
2 tablespoons fennel fronds, chopped or picked, for garnish

Directions : View recipe directions on
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