Helen Vitales Orange And Fennel Salad Recipes

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.

Steps:

• Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Steps:

• For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
• For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.

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.

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.