Orange And Parsley Salad Food

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
• Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

ORANGE AND PARSLEY SALAD

Steps:

• Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

PARSLEY SALAD

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

PORK TENDERLOIN WITH ORANGE SALAD

Steps:

• Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.

FENNEL AND PARSLEY SALAD

Steps:

• Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

PARSLEY AND ONION SALAD

Steps:

• Soak the onions in 2 cups hot water for 4 minutes.
• Drain and spread to dry on paper towels.
• Transfer the onions to a mixing bowl.
• Add the remaining ingredients and mix together.
• Taste and adjust the seasoning if necessary.

ORANGE, CHICKPEA & PROSCIUTTO SALAD

Steps:

• Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.
• Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.

TOMATO, ONION & PARSLEY SALAD

Steps:

• Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
• Peel and sliver onion. In a colander, rinse and drain onion.
• Combine tomatoes, onion, and parsley in a large bowl.
• Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim the fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith from the oranges. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
• Add the fennel, parsley, olives, and olive oil; season with salt and pepper. Gently toss, and serve.