Citrus Salad With Fennel Vinaigrette Recipes

Steps:

• Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
• In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
• Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

Steps:

• For sesame clusters:
• Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
• Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
• DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
• For dressing and salad:
• Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
• Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
• Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

Steps:

• Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

Steps:

• To peel oranges, cut off top and bottom, just to the pulp.
• Cut away peel and pith, following curve of the fruit.
• Cut orange into thin rounds.
• Thinly slice the fennel using a knife or a mandoline.
• Trim the stems and roots from radishes, and thinly slice.
• Set aside.
• Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
• Slice olives into very small slivers.
• Toast fennel seeds.
• Then, with mortar and pestle, crush seeds until fragrant.
• Whisk them into remaining vinaigrette ingredients.
• In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
• Use your hands— it’s gentler on the greens and coats them evenly.
• To assemble the salad, first lay down 3–4 orange rounds.
• Mound some salad mixture on top.
• Garnish with olives and shaved Parmesan.

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

Steps:

• Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

Steps:

• Prepare the vinaigrette:.
• In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
• Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
• Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
• Pour the dressing over all and serve immediately.
• Enjoy!