Fennel And Mandarin Salad Recipes

Steps:

• Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

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:

• Preheat oven to 400 degrees F.
• Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
• Cool slightly; remove skin from beets and cut into wedges.
• Trim off fennel leaves and stalk; cut into very thin slices.
• Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
• Sprinkle cheese over salad.

Steps:

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

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
• Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.