Arugula Blood Orange And Fennel Salad With Walnut Oil Food

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 AND ORANGE SALAD WITH WALNUT PESTO

Steps:

• Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
• Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature.
• Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside.
• Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON

Steps:

• Combine the salad ingredients in a large bowl.
• Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

ARUGULA, FENNEL AND ORANGE SALAD

Steps:

• Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
• In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
• Add the oranges. Season with salt and pepper and serve.

FENNEL, ORANGE AND WALNUT SALAD

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.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ARUGULA, FENNEL, AND ORANGE SALAD

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.