Orange Anise Salad Dressing Recipes

Steps:

• Blend first 5 ingredients in blender until aniseed is finely chopped, about 1 minute.
• Strain dressing into medium bowl, pressing hard on seeds in strainer.
• Discard seeds.
• Whisk in orange peel and honey.
• Season with salt and pepper.

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a large bowl until combined well.
• Make salad:
• Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.

Steps:

• Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

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.

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.