ORANGE AND FENNEL SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Peel oranges, then cut into small dices, reserving the juice.
- Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
- Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
- Rinse and dry capers and sprinkle over salads.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams
FENNEL AND ORANGE SALAD
Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
GRILLED FENNEL SALAD WITH ORANGES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Orange:
- Grate 1/2 teaspoon of orange zest, then cut the rind and pith away from the orange. Segment the orange, over a bowl, making sure to cut on each side of the membrane. Squeeze the remaining membrane and reserve the juice.
- Vinaigrette:
- Whisk together the lime juice, mustard, 4 teaspoons reserved orange juice, 1/2 cup extra-virgin olive oil and 1/2 teaspoon orange zest. Season with salt and pepper, to taste.
- Heat a grill to medium.
- Salad:
- Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool. Remove and discard the core. Thinly slice the fennel bulb vertically. Add the fennel slices to a glass bowl along with the shaved celery and the whole parsley leaves. Add the vinaigrette, toss to combine and season, to taste, with salt and pepper. Divide the salad among 4 individual serving plates. Using a vegetable peeler, shave 4 strips of Parmigiano-Reggiano and put 1 strip on top of each salad. Arrange the orange segments on top of composed salad and serve.
GRILLED FENNEL AND ORANGE SALAD WITH ALMONDS AND MINT
Steps:
- Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
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.
CHILLED ORANGE AND FENNEL SALAD
Make and share this Chilled Orange and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel oranges, removing all of the white pith. Cut oranges into 1/4 inch slices.
- In a small bowl, whisk together oil, vinegar, cumin, and chili powder. Set dressing asside.
- Spread a layer of shredded romaine on a large serving platter. Cover with a layer of orange slices.
- Cover liberally with onion slices. Top with fennel rings.
- Spoon dressing over the salad. Serve chilled.
Nutrition Facts : Calories 201.5, Fat 14.2, SaturatedFat 1.8, Sodium 26, Carbohydrate 19.1, Fiber 5.4, Sugar 11.1, Protein 2.6
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