Barefoot Contessa Orange Fennel Salad Food

ZESTY & TANGY ORANGE AND FENNEL SALAD

Steps:

• Finely grate zest from 1 orange into a medium bowl. Then, using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from one orange at a time, completely peeling the orange of its peel and pith (the white stringy skin connecting the peel to the orange). This is called supreming the orange.
• Cut each orange horizontally into 1/4" rounds. Squeeze enough rounds in your hands for 2 Tbsp. of juice, then cover and refrigerate the remaining rounds.Add the orange juice to a bowl with the zest. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper.
• Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
• Cut each bulb in half vertically. Using a knife, V-slicer, or mandoline slicer, cut the fennel into slices about 1/16" thick.Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. Cover and marinate for at least 30 minutes to up to 2 hours.
• Cut 1 small red onion into half-moons. Start by cutting off the stem end of the onion. Then, slice in half through the opposite end (the root). Peel off the outer layer of skin from the onion. Set the onion cut-side down on the cutting board, and slice into half-moons.
• Just before serving, taste the salad. Add 1 Tbsp. red wine vinegar if you desire. Adjust the salad to taste with salt and pepper, then serve over reserved orange slices. Coarsely chop a Tbsp. of fennel fronds and sprinkle over the salad, then serve chilled.

ORANGE, FENNEL & ROCKET SALAD

Steps:

• Using a mandolin or a sharp knife, shred the fennel into thin slices.
• Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
• Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
• To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

ENDIVE, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

FENNEL AND ORANGE SALAD

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

HELEN VITALE'S ORANGE AND FENNEL SALAD

Steps:

• Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
• Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

ORANGE AND FENNEL SALAD

Steps:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

SLICED FENNEL, ORANGE & ALMOND SALAD

Steps:

• Using a speed peeler, shave the fennel, then place in a bowl of ice water.
• Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
• Peel and very thinly slice the oranges, then arrange on a platter.
• Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
• Scatter the fennel mixture over the oranges and top with toasted almonds.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.

FENNEL ORANGE SALAD

Steps:

• Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
• Serve cold or at room temperature.
• How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

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

Steps:

• Grate the rind from the oranges into a bowl and set it aside.
• Using a small serrated knife, remove all the white pith from the oranges, working over a bowl to catch the juices.
• Cut the oranges horizontally into thin slices.
• Toss the orange slices with the fennel and onion slices.
• Whisk the olive oil with salt, pepper, and reserved orange juice.
• Pour it over the salad.
• Sprinkle the olive slices and orange rind over the salad.
• Decorate with parsley and serve on French bread.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

CITRUS-FENNEL SALAD

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 chef’s 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— it’s gentler on the greens and coats them evenly.
• To assemble the salad, first lay down 3–4 orange rounds.
• Mound some salad mixture on top.
• Garnish with olives and shaved Parmesan.