FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
A salad, modeled on a traditional North African one, that is great for buffets. The salad is modeled on a traditional North African salad of oranges, onions and olives. I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous. You could serve it on its own, but it is a shame to leave so much juice behind in the bowl, and the couscous soaks it up in a delicious way. The dish is a great idea for buffets as it stands up well over the course of a few hours.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
- In a small bowl or measuring cup, whisk together the ingredients for the dressing.
- Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
- Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
- Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
- Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 547 milligrams, Sugar 5 grams
FENNEL, BEET AND ORANGE SALAD WITH OLIVES
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
- Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
- Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
ORANGE AND FENNEL SALAD
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
- Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.
ORANGE FENNEL SALAD
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.
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD
This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.
Provided by French Tart
Categories Oranges
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Trim the feathery green fronds form the fennel and reserve for the garnish.
- Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
- Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
- Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
- Allow them to cool.
- Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
- Whisk the remaining oil with the orange juice and season well.
- Add half of the chopped mint leaves to the vinaigrette, mix well.
- Pour half the dressing over the orange mixture and gently mix.
- When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
- Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
- Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
- Great served with barbequed poultry or meats, especially Duck or Lamb.
ORANGE AND COUSCOUS SALAD
Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.
Provided by stormylee
Categories Oranges
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
- Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
- Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
- Mix dressing ingredients together, pour over couscous mixture and stir to combine.
- Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
- Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.
Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3
More about "fennel and orange salad with black olives on a bed of couscous recipes"
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF …
From nytimes.com
Estimated Reading Time 3 mins
SPINACH SALAD WITH ORANGE, FENNEL, AND BLACK OLIVES
From foodchannel.com
ORANGE, FENNEL, OLIVE AND CAPER SALAD RECIPE | TASTE OF …
From tasteoffrancemag.com
FENNEL & ORANGE SALAD WITH RED ONION & OLIVES
From finecooking.com
SHAVED FENNEL SALAD WITH ORANGES, BLACK OLIVES, AND …
From finecooking.com
SICILIAN FENNEL & ORANGE SALAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
FENNEL SALAD WITH ORANGES AND OLIVES - ELLIE KRIEGER
From elliekrieger.com
ROMAINE SALAD FENNEL ORANGE KALAMATA OLIVES | KALOFAGAS.CA
From kalofagas.ca
CITRUS SALAD WITH ORANGE, FENNEL, OLIVE AND CAPERS
From perfectlyprovence.co
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF …
From pinterest.com
ORANGE AND FENNEL SALAD: AN EASY AND FRESH RECIPE - THE BELLA VITA
From the-bella-vita.com
ORANGE, FENNEL, AND BLACK OLIVE SALAD - PITH AND RIND
From pithandrind.com
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
From mastercook.com
RECIPES FOR HEALTH: FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON …
From medworm.com
ORANGE, OLIVE AND FENNEL SALAD RECIPE - SUR LA TABLE
From surlatable.com
FENNEL, ORANGE & KALAMATA OLIVE SALAD | RUSTIC PLATE
From rusticplate.com
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS ...
From pinterest.ca
FENNEL ORANGE SALAD RECIPE WITH OLIVE OIL | CRATE & BARREL
From crateandbarrel.com
RECIPE: ORANGE, OLIVE, AND FENNEL SALAD - KITCHN
From thekitchn.com
ORANGE, FENNEL, AND BLACK OLIVE SALAD RECIPE - COOKING CHANNEL
From cookingchanneltv.com
FENNEL AND ORANGE SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
ORANGE, FENNEL AND BLACK OLIVE SALAD - CRUMB: A FOOD BLOG
From crumbblog.com
ORANGE-OLIVE ROMAINE SALAD WITH FENNEL VINAIGRETTE
From countryliving.com
FENNEL, ORANGES AND BLACK OLIVES SALAD - LE COUP DE GRâCE
From lecoupdegrace.ca
FENNEL ORANGE OLIVE SALAD - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
BLACK OLIVE AND ARUGULA ISRAELI COUSCOUS SALAD WITH ... - FOOD …
From foodnouveau.com
FENNEL, ORANGE, AND OLIVE SALAD RECIPE - COUNTRY LIVING
From countryliving.com
CAULIFLOWER COUSCOUS WITH ORANGE FENNEL SALAD | RAW FOOD RECIPES
From flourishingkitchen.com
ORANGE, FENNEL, AND BLACK OLIVE SALAD - THE HOME CHANNEL
From thehomechannel.co.za
ORANGE AND FENNEL SALAD WITH SICILIAN OLIVES - | BAKERSBEANS …
From bakersbeans.ca
ORANGE, FENNEL, AND BLACK OLIVE SALAD - FOOD NETWORK UK
From foodnetwork.co.uk
FRESH FENNEL ORANGE SALAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
FENNEL, ORANGE, AND OLIVE SALAD - COOK'S ILLUSTRATED
From cooksillustrated.com
FENNEL ORANGE SALAD RECIPE WITH OLIVE OIL | CRATE & BARREL CANADA
From crateandbarrel.ca
COUSCOUS, FENNEL, AND ORANGE SALAD WITH OLIVES - BI-RITE
From biritemarket.com
FENNEL, ORANGE AND OLIVE SALAD - ITALIAN FOOD MADE SIMPLE
From italianfoodmadesimple.com
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
From diningandcooking.com
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS …
From pinterest.co.uk
You'll also love