CITRUS SALAD WITH ENDIVE AND FENNEL
This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.
FENNEL AND CITRUS SALAD
Steps:
- Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
- In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
- Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.
ENDIVE AND FENNEL SALAD WITH MINT AND ORANGE-BLOSSOM DRESSING
Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. "This is one of my favourite salads, simple and clean, and very refreshing for the taste buds," Mann says. It's a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime - "It's so much subtler."
Provided by Elmotoo
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
- Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
- For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.
FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE
You can use white wine instead of rose, but rose gives a really nice color to the dressing.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield About 6 servings
Number Of Ingredients 12
Steps:
- Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.
ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE
Steps:
- Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
- Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
- Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
CITRUS FENNEL SALAD
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
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-FENNEL SALAD
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
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 chefs 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 its gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 34 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
RADICCHIO AND ENDIVE SALAD WITH ORANGES, FENNEL, AND POMEGRANATE SEEDS
Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Slice off the top and bottom of both blood 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 blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
- Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.
FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE
Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).
More about "citrus salad with endive and fennel food"
CITRUS SALAD WITH FENNEL VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (41)Author Dan KlugerServings 8Estimated Reading Time 2 mins
- Preheat oven to 350°. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
- Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
- Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
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