ORANGE AND FENNEL SALAD
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
- Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.
ORANGE AND FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
ORANGE AND FENNEL FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside.
- In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours.
ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
Provided by Julesong
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
- Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
- Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
- Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
- Sprinkle with the salt and pepper, then with the Parmesan.
- Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
- Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
FENNEL AND ORANGE SALAD
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
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.
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.
GIADA'S ROASTED FENNEL WITH PARMESAN
Make and share this Giada's Roasted Fennel With Parmesan recipe from Food.com.
Provided by Chef Citron
Categories Vegetable
Time 55m
Yield 4 fennel servings, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
- Arrange the fennel in the dish.
- Sprinkle with salt and pepper, then with the Parmesan.
- Drizzle with the oil.
- Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
- Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
ORANGE FENNEL AND AVOCADO SALAD
Make and share this Orange Fennel and Avocado Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
- Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices.
- Halve fennel bulb lengthwise, then cut crosswise into very thin slices.
- Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.
Nutrition Facts : Calories 227.2, Fat 20.3, SaturatedFat 2.8, Sodium 325.2, Carbohydrate 12.5, Fiber 5.6, Sugar 3.1, Protein 1.9
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
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QUICK PICKLED FENNEL SALAD | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 25 mins
- To make the pickled fennel, quarter the fennel bulb and cut out the core. Using a sharp knife, thinly slice the fennel lengthwise into long, thin strips. In a medium bowl, toss together the fennel, orange zest, salt, and vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- To make the salad, add the olives, carrots, and olive oil to the bowl with the fennel and its juices. Toss gently with a wooden spoon. Sprinkle with the fennel fronds and serve.
CITRUS SALAD | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 5 minsCategory Salad, Side DishCalories 405 per serving
- Peel and trim the ends from the oranges and grapefruits with a sharp knife. Place a sieve over a medium bowl. Hold an orange over the bowl and, using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the remaining orange and the grapefruits. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the citrus segments and fennel in a salad bowl.
- In a blender or the bowl of a small food processor, blend together the oil, basil, and 2 tablespoons of the reserved juice until smooth. Season with salt and pepper. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated
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