FENNEL AND BLOOD ORANGE SALAD
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can't find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.
Provided by Emily Nabors Hall
Time 15m
Yield Serves 8 (serving size: about 1 cup)
Number Of Ingredients 12
Steps:
- Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.
- Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.
Nutrition Facts : Calories 142, Carbohydrate 12 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 214 mg, Sugar 6 g, UnsaturatedFat 8 g
FENNEL SALAD WITH BLOOD ORANGES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
BLOOD ORANGE AND FENNEL SALAD
Make and share this Blood Orange and Fennel Salad recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8
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.
BLOOD ORANGE, BEET, AND FENNEL SALAD
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Provided by Bon Appétit Test Kitchen
Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
- Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
- Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
BLOOD ORANGE & FENNEL SALAD
Caramelized pecans, tart blood orange sections and ribbons of fennel make this delish side salad pretty enough for a special occasion.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 2 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Cook nuts and sugar in small nonstick skillet on medium heat 3 to 5 min. or until sugar is caramelized, stirring frequently. Spread into single layer on sheet of waxed paper sprayed with cooking spray; cool 10 min. Break into pieces.
- Toss greens with fennel, oranges and onions in medium bowl. Add dressing; mix lightly.
- Spoon salad onto 2 plates; top with nuts.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
FENNEL SALAD WITH BLOOD ORANGES
Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic French egg dish, for an unforgettable meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
- Place fennel slices and chopped parsley in a large bowl. Add olive oil and vinegar; season with salt and pepper. Toss to combine. Serve topped with orange segments.
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