Citrus Fennel Salt Recipes

CITRUS FENNEL SALT

Steps:

• Preheat the oven to 250°. Spread lemon zest on a medium rimmed baking sheet.
• Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking.
• Let cool slightly.
• Combine the kosher salt and sea salt with zest and fennel seeds in food processor.
• Pulse until very coarsely crushed.
• Transfer to an airtight container.
• Let the flavored salt stand overnight before using.

CITRUS FENNEL SALAD

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.

FENNEL SALAD WITH CITRUS

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

CITRUS AND FENNEL BRAISED

Steps:

• Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
• Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
• Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
• Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
• Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.

CITRUS SALAD WITH FENNEL VINAIGRETTE

Steps:

• For sesame clusters:
• Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
• Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
• DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
• For dressing and salad:
• Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
• Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
• Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

CITRUS FENNEL SALAD

Steps:

• Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

CITRUS SALT

Steps:

• Heat oven to 200 degrees. In a bowl, mix salt and zest. Spread mixture on a parchment-lined baking sheet and bake until citrus is dry, about 1 hour. Let cool completely.

FENNEL SALAD WITH CITRUS DRESSING

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY

Steps:

• Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
• Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
• Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
• Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
• Enjoy!