CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.
FENNEL SALAD WITH CITRUS DRESSING
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CITRUS FENNEL SALAD
I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. -Marion Karlin, Waterloo, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
FENNEL AND CITRUS SALAD
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.
CITRUS-FENNEL SALAD
Make and share this Citrus-Fennel Salad recipe from Food.com.
Provided by Bev I Am
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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 chefs 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 its gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 34 orange rounds.
- Mound some salad mixture on top.
- Garnish with olives and shaved Parmesan.
Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 468.4, Carbohydrate 11.2, Fiber 2.7, Sugar 6.5, Protein 3.9
SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL AND CRESS
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
CITRUS SALAD WITH FENNEL FRONDS FOR 2
Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. *Update 17 June 2011*: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe.
Provided by COOKGIRl
Categories Citrus
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the dressing together and set aside.
- Arrange the salad ingredients on either a platter or two salad plates.
- Garnish with the fennel fronds.
- Pass the dressing.
Nutrition Facts : Calories 187, Fat 10.5, SaturatedFat 1.4, Sodium 2.3, Carbohydrate 24.1, Fiber 4.9, Sugar 13.2, Protein 2
CHICKPEA, FENNEL, AND CITRUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Vegetarian Quick & Easy High Fiber Lunch Grapefruit Lemon Fennel Chickpea Winter Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
CITRUS SALAD WITH ENDIVE AND FENNEL
This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
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.
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