Salad Of The Greens With Fennel Mint And Orange Recipes

Steps:

• For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
• For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
• Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

Steps:

• Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
• Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

Steps:

• Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

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.