Fennel And Orange Salad Recipes

Steps:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

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:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

Steps:

• To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
• Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
• Once marinate is ready make the salad.
• Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
• Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
• Place fennel on top of the orange (you can discard any left over dressing).
• Place/Style the prawn/shrimp onto of the salad, discard any marinate.
• Serve and Enjoy.

Steps:

• Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.

Steps:

• Peel oranges, then cut into small dices, reserving the juice.
• Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
• Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
• Rinse and dry capers and sprinkle over salads.

Steps:

• Using a mandolin or a sharp knife, shred the fennel into thin slices.
• Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
• Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
• To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

Steps:

• Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
• Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
• Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
• Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
• In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
• Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
• Just before serving, sprinkle the walnut pieces over the salad and mix well.