Citrus Salad With Fennel Fronds For 2 Food

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

FENNEL SALAD WITH CITRUS

Fennel Salad with Citrus image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 grapefruit
Juice of 1 orange
1/2 cup mint leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 bulbs fennel, tops trimmed and reserved
2 Hungarian peppers, thinly sliced

Steps:

Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

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