Citrus Salad With Fennel Vinaigrette Recipes

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FENNEL AND CITRUS SALAD



Fennel and Citrus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 fennel bulbs
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red chile, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free
1 grapefruit, peel and pith cut off and segments cut free
2 tablespoons chopped pistachios

Steps:

  • Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
  • In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
  • Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

CITRUS FENNEL SALAD



Citrus Fennel Salad image

I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. -Marion Karlin, Waterloo, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 large fennel bulbs
2 tablespoons olive oil
1 tablespoon butter
6 tablespoons orange juice
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 large navel oranges, peeled and sliced
Salad greens

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.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL SALAD WITH CITRUS



Fennel Salad with Citrus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 grapefruit
Juice of 1 orange
1/2 cup mint leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 bulbs fennel, tops trimmed and reserved
2 Hungarian peppers, thinly sliced

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.

FENNEL SALAD WITH CITRUS DRESSING



Fennel Salad with Citrus Dressing image

My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 large fennel bulb, thinly sliced
1 small apple, thinly sliced
1/4 cup sliced sweet onion
DRESSING:
1/3 cup olive oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CITRUS-FENNEL SALAD



Citrus-Fennel Salad image

Make and share this Citrus-Fennel Salad recipe from Food.com.

Provided by Bev I Am

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup orange, peeled and sliced into rounds (2 oranges)
1 cup fennel bulb, thinly sliced
1/4 cup radish, thinly sliced
1/4 cup oil-cured black olive, pitted and slivered
1/4 cup parmesan cheese, shaved
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 cups arugula, cleaned and torn into bite-sized pieces

Steps:

  • To peel oranges, cut off top and bottom, just to the pulp.
  • Cut away peel and pith, following curve of the fruit.
  • Cut orange into thin rounds.
  • Thinly slice the fennel using a knife or a mandoline.
  • Trim the stems and roots from radishes, and thinly slice.
  • Set aside.
  • Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
  • Slice olives into very small slivers.
  • Toast fennel seeds.
  • Then, with mortar and pestle, crush seeds until fragrant.
  • Whisk them into remaining vinaigrette ingredients.
  • In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
  • Use your hands— it’s gentler on the greens and coats them evenly.
  • To assemble the salad, first lay down 3–4 orange rounds.
  • Mound some salad mixture on top.
  • Garnish with olives and shaved Parmesan.

Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 468.4, Carbohydrate 11.2, Fiber 2.7, Sugar 6.5, Protein 3.9

CITRUS SALAD WITH ENDIVE AND FENNEL



Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

Steps:

  • Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

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