FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
ASPARAGUS & HALLOUMI SALAD
Provided by Laura Fyfe
Categories Starters Jamie Magazine Vegetables Alfresco British
Time 15m
Yield 3-4
Number Of Ingredients 6
Steps:
- In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
- Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
- Trim and finely slice the fennel, then peel and finely slice the onion.
- Place into a bowl with the asparagus and halloumi.
- Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
- Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.
Nutrition Facts : Calories 403 calories, Fat 28.7 g fat, SaturatedFat 15.1 g saturated fat, Protein 25.9 g protein, Carbohydrate 10.9 g carbohydrate, Sugar 9.7 g sugar, Sodium 3.3 g salt, Fiber 1.3 g fibre
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.
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
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.
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
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
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
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.
SHAVED FENNEL SALAD WITH AVOCADO & LEMON
Adapted from Stacy Adimando's Piatti A few notes: A mandoline is not essential, but I find it very helpful for slicing the fennel thinly. I recently bought a new Benriner mandoline, and wow: what a difference. Highly recommend: $34.
Provided by Alexandra Stafford
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water - about a tablespoon. Set aside.
- In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it's too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it's not tart enough, add more lemon (or a splash of vinegar).
- Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.
SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH
I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.
Provided by SarasotaCook
Categories Salad Dressings
Time 55m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
- Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
- Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
- Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
- Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
- Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
- The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !
FENNEL AND GINGER SALAD
Make and share this Fennel and Ginger Salad recipe from Food.com.
Provided by Lorrie in Montreal
Categories Salad Dressings
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blend all dressing ingredients which begin with the green onions except for the oil in a food processor.
- With the machine running, gradually add oil and process until well blended. Cover and refrigerate.
- Allow to stand 30 minutes at room temperature before serving.
- Toss with the fennel and greens.
Nutrition Facts : Calories 241.8, Fat 20.6, SaturatedFat 2.8, Sodium 565.6, Carbohydrate 14.4, Fiber 4, Sugar 4.7, Protein 2.6
GREEN SALAD WITH ORANGE, FENNEL, AND ASPARAGUS
Steps:
- In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
- In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
- Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
- Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.
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SHAVED FENNEL ASPARAGUS SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
- To blanch your asparagus, bring a large pot of water to a boil with a generous sprinkle of salt—a heaping 1/4 cup. When the water comes to a boil, add the asparagus and boil for 3-5 minutes, depending on the size of the stalk (thinner= less time, thicker= more time). Prepare a bath of ice water.
- When asparagus is bright green and tender—but still crisp--drain and transfer to the iceboat to stop the cooking. When the stalks have cooled, drain and set out on a towel to dry.
- To assemble, toss the asparagus and fennel together and plate on a serving platter. Sprinkle with feta, olives, and a sprinkle of salt and pepper. To serve, drizzle with the dressing and a squeeze of fresh orange juice.
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FENNEL AND ORANGE SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
- In a small jar (or a container with a lid), combine the oil, orange juice, vinegar, salt, and pepper.
FENNEL ORANGE SALAD: SO REFRESHING! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
- Place all of the ingredients for the vinaigrette in a jar. Cover and shake well. Alternatively, place in a bowl and whisk together. Set aside.
ROASTED ASPARAGUS-ORANGE SALAD - BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 400°F. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil, sprinkle with salt, and toss to coat. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter.
- Meanwhile, for dressing, shred enough peel from one orange to equal 1 tsp.; set aside. Juice half an orange. Peel then slice the remaining half and whole orange half in rounds. In a jar with a tight-fitting lid, combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar. Cover with lid and shake to combine.
- Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass any remaining dressing.
11 BEST FENNEL SALADS | FOOD & WINE
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- Fennel Frond Orzo. This delicious, 30-minute orzo salad is made with capers, almonds and olives.
- Spicy Asparagus and Lentil Salad with Fennel. Jalapeño chiles add smoky flavor to this excellent salad.
- Lobster and Fennel Salad. What's the secret to this healthy salad? Soaking the sliced fennel in icy lemon water before serving makes the pieces extra-crispy.
- Farro Salad with Fennel and Arugula. This fast whole grain salad is also great with wheat berries, spelt or barley.
- Kohlrabi, Fennel and Blueberry Salad. Star chef Stephanie Izard's salad features thin slices of raw kohlrabi, which tastes similar to broccoli stem but is milder and sweeter.
- Fennel and Aged Pecorino Salad. Fennel, scallions, parsley and salt aged pecorino cheese star in this fast, vegetarian salad.
- Grapefruit-and-Fennel Salad with Lemon-Wasabi Dressing. This incredible citrusy salad is spiked with grated ginger.
- Green Bean and Fennel Salad with Shaved Parmesan. Instead of haricots verts, chef Eberhard Müller uses regular green beans for this quick salad.
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