Spinach Salad With Fennel And Blood Oranges Food

SPINACH SALAD WITH FENNEL AND BLOOD ORANGES

Steps:

• Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
• In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
• In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

GUEST CONTRIBUTOR

Steps:

• 1 Mix the mustard, pepper, sugar, and vinegar together in a bowl until smooth and the sugar has dissolved. Slowly drizzle the olive oil into the bowl, using a wire whisk to incorporate it into the other ingredients. (Don't beat it too hard, or the oil can become bitter.) Once smooth, finish by whisking in the orange juice. Add more juice or a little water, if needed to thin to your desired consistency. 2 Toss all the salad ingredients in a large bowl, then drizzle on the dressing and toss again. Season with salt and pepper to taste.

FENNEL SALAD WITH BLOOD ORANGES

Steps:

• Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.

SPINACH SALAD WITH BLOOD ORANGES AND MACADAMIA NUTS

Steps:

• Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
• Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
• Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
• Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

BLOOD ORANGE AND FENNEL SALAD

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.

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.

SPINACH AND FENNEL SALAD

Steps:

• Remove thick stalks from spinach and tear leaves into salad bowl.
• Trim leaves from fennel and reserve.
• Slice fennel bulb and add with nuts to the bowl.
• Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
• Just before serving, pour the dressing over the salad and toss well to coat.
• Garnish with fennel leaves.