FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE
You can use white wine instead of rose, but rose gives a really nice color to the dressing.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield About 6 servings
Number Of Ingredients 12
Steps:
- Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.
FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE
Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).
ORANGE AND FENNEL SALAD
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
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
ENDIVE AND FENNEL SALAD WITH MINT AND ORANGE-BLOSSOM DRESSING
Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. "This is one of my favourite salads, simple and clean, and very refreshing for the taste buds," Mann says. It's a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime - "It's so much subtler."
Provided by Elmotoo
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
- Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
- For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.
FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.
Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
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