ARUGULA SALAD WITH FENNEL, ORANGES AND PECORINO ROMANO
This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate!
Provided by CookinDiva
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
- Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
- On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
- Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
- NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.
Nutrition Facts : Calories 1202.5, Fat 87, SaturatedFat 27.1, Cholesterol 117.9, Sodium 1528.8, Carbohydrate 71.2, Fiber 15.6, Sugar 39.3, Protein 45.4
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.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA
Categories Salad Cheese Leafy Green Vegetable Appetizer No-Cook Low Carb Vegetarian Quick & Easy Ricotta Fennel Arugula Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
- Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
FENNEL, ARUGULA, AND PINE-NUT SALAD
Steps:
- Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.
ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.
Provided by Mitzimom
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
- Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
- Juice one lemon and one orange, and add juice to a blender.
- Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
- Chop the shallot, and add that to the blender.
- Pulse to start, then blend to a liquid.
- Remove the top while the blender is running and slowly add the olive oil in a steady stream.
- Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
- When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
- Now, all together, say "YUMMMMMMMMM -- .
Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6
FENNEL AND ORANGE SALAD
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.
ARUGULA, FENNEL AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams
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