Fennel Carpaccio With Orange Balsamic Dressing Recipes

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE

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.

FENNEL CARPACCIO WITH ORANGE BALSAMIC DRESSING

Steps:

• Separate the fennel equally and place them on a plate (not in a heap but carpaccio style).
• Put a few small pieces of orange on top of the fennel.
• Sprinkle on top the small pieces of pecan.
• With a teaspoon equally distribute the dressing over the fennel carpaccio.
• For some added colour and decoration, you can also cut and sprinkle a bit of the greens from the top of the fennel.
• Finally sprinkle a pinch of sea salt or fleur de sel over the pretty carpaccio.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Steps:

• In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

ORANGE BALSAMIC DRESSING

Steps:

• Place all of the ingredients in a jar. Put the lid on and shake to combine.

FENNEL CARPACCIO WITH BLOOD ORANGES AND BLACK OLIVES

Steps:

• Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.
• Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.

CUCUMBER AND FENNEL WITH ORANGE MINT DRESSING

Steps:

• Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
• In a small bowl, whisk the orange juice through paprika until emulsified.
• Season with salt and pepper and pour over salad.
• Serve immediately or marinade covered, in refrigerator for 1-2 hours.
• Toss before serving and garnish with toasted nuts.

ORANGE-BALSAMIC DRESSING

Steps:

• Mix first 4 ingredients in bowl. Gradually mix in oil.

BEEF CARPACCIO WITH ORANGE-OLIVE SALSA AND SHAVED CHEESE

Steps:

• For salsa:
• Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
• For carpaccio:
• Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
• Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
• Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
• Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.
• *Available at natural foods stores.