Citrus And Anise Salad Food

CITRUS AND ANISE SALAD

Citrus and Anise Salad image

The Citrus and Anise Salad recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 Oranges
0.25 cup olive oil
2 small Fennel bulb
1 onion
salt
freshly ground peppers
1 Tbsp finely chopped rosemary

Steps:

Peel the oranges with a sharp knife, removing all the white skin. Then cut out segments, cutting inside the separating skins. Cut the segments in half if desired. Catch any juice.
Wash and trim the fennel and cut in half lengthwise. Cut out the stalk and dice finely. Reserve a few of the fennel leaves. Peel the onion and cut into rings.
Put the orange pieces into a bowl with the fennel and onion rings. Mix the olive oil with the orange juice, rosemary and a little pepper and mix with the salad.
Serve in bowls sprinkled with a few fennel leaves.

CITRUS FENNEL SALAD

Citrus Fennel Salad image

I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. -Marion Karlin, Waterloo, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 large fennel bulbs
2 tablespoons olive oil
1 tablespoon butter
6 tablespoons orange juice
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 large navel oranges, peeled and sliced
Salad greens

Steps:

Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CITRUS SALAD

Citrus Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges)
4 limes
12 radishes, sliced
Handful fresh mint leaves

Steps:

For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

CITRUS SALAD WITH STAR ANISE

Citrus Salad with Star Anise image

Categories Citrus Dessert Low Fat Quick & Easy Low Sodium Grapefruit Orange Spring Healthy Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup water
1/4 cup sugar
4 whole star anise or 1 teaspoon anise seeds
3 assorted grapefruits such as white, pink, and ruby
2 navel oranges

Steps:

Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.
Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.
Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste.

CITRUS SALAD WITH STAR ANISE SYRUP

Citrus Salad with Star Anise Syrup image

Provided by Melissa Roberts

Categories Salad Brunch Dessert Side Christmas Vegetarian Quick & Easy Grapefruit Orange Healthy Anise Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red or pink grapefruit
4 blood oranges

Steps:

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

CITRUS-FENNEL SALAD

Citrus-Fennel Salad image

Make and share this Citrus-Fennel Salad recipe from Food.com.

Provided by Bev I Am

Categories Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup orange, peeled and sliced into rounds (2 oranges)
1 cup fennel bulb, thinly sliced
1/4 cup radish, thinly sliced
1/4 cup oil-cured black olive, pitted and slivered
1/4 cup parmesan cheese, shaved
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 cups arugula, cleaned and torn into bite-sized pieces

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.

Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 468.4, Carbohydrate 11.2, Fiber 2.7, Sugar 6.5, Protein 3.9

CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING

Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing image

Categories Salad Steam Vegetarian Cauliflower Beet Carrot Winter Honey Anise Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 cup plus 2 tablespoons olive oil
6 tablespoons white wine vinegar
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons aniseed
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 large cauliflower (about 2 1/2 pounds), separated into large florets
4 large carrots (about 1 1/2 pounds), peeled, cut on diagonal into 1/4-inch-thick slices
5 medium beets, peeled,each cut into 6 wedges, beet greens reserved
Warm pita breads

Steps:

Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

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