Blood Orange And Fennel Salad Recipes

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FENNEL AND BLOOD ORANGE SALAD



Fennel and Blood Orange Salad image

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can't find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

Provided by Emily Nabors Hall

Time 15m

Yield Serves 8 (serving size: about 1 cup)

Number Of Ingredients 12

2 blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 (10-oz.) head curly endive, leaves separated
1 (10-oz.) head radicchio, chopped
1 (10-oz.) fennel bulb, cored and thinly sliced
1/3 cup chopped toasted hazelnuts
1/4 cup torn fresh mint
1 small shallot, thinly sliced

Steps:

  • Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.
  • Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.

Nutrition Facts : Calories 142, Carbohydrate 12 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 214 mg, Sugar 6 g, UnsaturatedFat 8 g

FENNEL SALAD WITH BLOOD ORANGES



Fennel Salad with Blood Oranges image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

BLOOD ORANGE AND FENNEL SALAD



Blood Orange and Fennel Salad image

This tangy winter salad gets bold flavor from fresh mint, goat cheese, and ruby blood orange.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 10

5 blood oranges
0.5 red onion, very thinly sliced (1/2 cup)
0.5 fennel bulb, trimmed, cored and very thinly sliced (1/2 cup)
4 ounce goat cheese
3 tablespoon olive oil
1 tablespoon champagne or white wine vinegar
0.25 teaspoon kosher salt
0.25 teaspoon freshly ground black pepper
0.25 cup chopped roasted, salted pistachios
Fresh mint sprigs

Steps:

  • Peel and slice 4 of the oranges. Juice remaining orange, reserving 2 tablespoons. Arrange oranges, onion, fennel, and goat cheese on serving plates. Drizzle with oil, 2 tablespoons orange juice, and vinegar. Season each with salt and pepper and sprinkle with pistachios and fresh mint.

Nutrition Facts : Calories 317 kcal, Carbohydrate 21 g, Cholesterol 22 mg, Protein 10 g, SaturatedFat 8 g, Sodium 229 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 13 g

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

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

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

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

BLOOD ORANGE AND FENNEL SALAD



Blood Orange and Fennel Salad image

Make and share this Blood Orange and Fennel Salad recipe from Food.com.

Provided by Lennie

Categories     Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 blood oranges (use navel oranges if blood oranges are out-of-season)
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

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.

Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

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.

BLOOD ORANGE & FENNEL SALAD



Blood Orange & Fennel Salad image

Caramelized pecans, tart blood orange sections and ribbons of fennel make this delish side salad pretty enough for a special occasion.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 2 servings, 1-1/2 cups each

Number Of Ingredients 7

3 Tbsp. coarsely chopped pecans
1 Tbsp. sugar
2 cups torn mixed Italian greens
1 cup shaved fennel
1 blood orange, peeled, sectioned
2 Tbsp. chopped red onions
3 Tbsp. KRAFT Tuscan House Italian Dressing

Steps:

  • Cook nuts and sugar in small nonstick skillet on medium heat 3 to 5 min. or until sugar is caramelized, stirring frequently. Spread into single layer on sheet of waxed paper sprayed with cooking spray; cool 10 min. Break into pieces.
  • Toss greens with fennel, oranges and onions in medium bowl. Add dressing; mix lightly.
  • Spoon salad onto 2 plates; top with nuts.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

FENNEL SALAD WITH BLOOD ORANGES



Fennel Salad with Blood Oranges image

Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic French egg dish, for an unforgettable meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 blood oranges
2 bulbs fennel, trimmed and very thinly sliced lengthwise
2 sprigs fresh flat-leaf parsley, leaves only, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper

Steps:

  • Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
  • Place fennel slices and chopped parsley in a large bowl. Add olive oil and vinegar; season with salt and pepper. Toss to combine. Serve topped with orange segments.

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