SHAVED FENNEL, COURGETTE & ORANGE SALAD
Fresh and crisp, this salad combines tangy fennel with zesty orange and crunchy courgette - dress at the very last minute before serving
Provided by Lizzie Harris
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Using a serrated knife, cut the peel from the orange, removing as much pith as possible. Slice the orange and cut each slice in half, reserving any juice left on the chopping board for the dressing.
- Remove any tough outer leaves from the fennel. Halve, cut out the cores, then slice as thinly as possible (using a mandolin if you have one). Trim the ends of the courgettes and, using a vegetable peeler, shave off long, thin slices, discarding the seedy, watery centres.
- Mix together the reserved orange juice, the sherry vinegar and olive oil. Season well and add lemon juice to taste. Just before serving, mix the fennel, courgette, lettuce leaves and orange slices with the dressing.
Nutrition Facts : Calories 170 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
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.
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.
SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO
Provided by Gina Marie Miraglia Eriquez
Categories Salad Cheese Appetizer Vegetarian Quick & Easy Orange Fennel Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (first course) meals
Number Of Ingredients 6
Steps:
- Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
- Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
- Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
- Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
- Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
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