Mixed Greens With Grapefruit Fennel And Parmesan Food

FENNEL AND GREENS SALAD

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

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.

WARM SHAVED FENNEL WITH PINK GRAPEFRUIT

Warm Shaved Fennel with Pink Grapefruit image

Provided by Anne Burrell

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 bulb fennel
1 pink grapefruit
Extra-virgin olive oil
60 milliliters freshly squeezed pink grapefruit juice
40 grams slivered Cerignola or other large green olives
20 grams fennel fronds
Salt

Steps:

Slice the fennel into thin shavings using a mandoline.
Cut the bottom and top off the grapefruit. Cut the peel off the sides, following the curve of the grapefruit and being careful to cut away only the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.
Heat a large frying pan over a medium heat and coat it with extra-virgin olive oil. Add the shaved fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, grapefruit juice and olive slivers; sprinkle with the fennel fronds. Serve immediately.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN

Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories Salad Leafy Green Side No-Cook Quick & Easy Parmesan Grapefruit Fennel Arugula Radish Watercress Lettuce Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

Make the dressing:
In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

AVOCADO, GRAPEFRUIT AND FENNEL SALAD

Avocado, Grapefruit and Fennel Salad image

Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.

Provided by Heidi

Number Of Ingredients 14

Ingredients

1 fennel bulb (, thinly sliced)
1 avocado (, peeled and cut into chunks)
2 pink grapefruits (, peeled and segmented)
2 handfuls lightweight greens such as pea shoots (, baby spinach, or watercress)
Shaved Parmegiano-Reggiano cheese
Citrus dressing
For the Dressing
1/4 cup fresh squeezed grapefruit juice
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced shallot
1 teaspoon grainy brown mustard
1/2 teaspoon kosher salt
Freshy ground black pepper

Steps:

Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
For the Dressing
Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

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