Pickledbishbash, better known as fennel, is one of the mezze dishes that chef Nir Messika’s mother Yaffa used to serve at the beginning of a large meal. Nir elevated this traditional salad into a colorful dish for winter celebrating the season’s finest: cured olives, oranges, greens, and fresh sumac.
⅓ red onion, julienned (cut into long thin strips)
⅓ cup mint leaves
½ cup garden cress
For the dressing:
6 tablespoons olive oil
2 tablespoons sherry vinegar
½ teaspoon sumac
Peel and segment the oranges over a bowl, reserving the orange juice collected at the bottom for the dressing. Set the orange segments aside.
Mix the labneh, lemon zest, and salt and spread in a shallow serving bowl (similar to hummus).
Mix the fennel, orange segments, olives, onions and herbs in a bowl. Add the dressing ingredients to the reserved orange juice and mix. Add to the vegetables, mix, and then gently mound over the labneh. Serve immediately.