Minted Orange Fennel And Red Onion Salad Food

ORANGE, RED ONION AND FENNEL SALAD

Steps:

• Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Steps:

• Make Dressing:
• Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
• With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
• Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
• With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion well and pat dry between paper towels.
• Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Trim the feathery green fronds form the fennel and reserve for the garnish.
• Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
• Allow them to cool.
• Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
• Whisk the remaining oil with the orange juice and season well.
• Add half of the chopped mint leaves to the vinaigrette, mix well.
• Pour half the dressing over the orange mixture and gently mix.
• When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• Great served with barbequed poultry or meats, especially Duck or Lamb.

FENNEL, LEMON & MINT SALAD

Steps:

• Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
• Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.