Zesty Tangy Orange And Fennel Salad Food

ZESTY & TANGY ORANGE AND FENNEL SALAD

Steps:

• Finely grate zest from 1 orange into a medium bowl. Then, using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from one orange at a time, completely peeling the orange of its peel and pith (the white stringy skin connecting the peel to the orange). This is called supreming the orange.
• Cut each orange horizontally into 1/4" rounds. Squeeze enough rounds in your hands for 2 Tbsp. of juice, then cover and refrigerate the remaining rounds.Add the orange juice to a bowl with the zest. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper.
• Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
• Cut each bulb in half vertically. Using a knife, V-slicer, or mandoline slicer, cut the fennel into slices about 1/16" thick.Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. Cover and marinate for at least 30 minutes to up to 2 hours.
• Cut 1 small red onion into half-moons. Start by cutting off the stem end of the onion. Then, slice in half through the opposite end (the root). Peel off the outer layer of skin from the onion. Set the onion cut-side down on the cutting board, and slice into half-moons.
• Just before serving, taste the salad. Add 1 Tbsp. red wine vinegar if you desire. Adjust the salad to taste with salt and pepper, then serve over reserved orange slices. Coarsely chop a Tbsp. of fennel fronds and sprinkle over the salad, then serve chilled.

HELEN VITALE'S ORANGE AND FENNEL SALAD

Steps:

• Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
• Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

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.

FENNEL ORANGE SALAD

Steps:

• Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
• Serve cold or at room temperature.
• How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.

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.

ZESTY FRENCH DRESSING

Steps:

• In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving.

ORANGE, FENNEL & ROCKET SALAD

Steps:

• Using a mandolin or a sharp knife, shred the fennel into thin slices.
• Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
• Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
• To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.