Fennel Orange And Parmesan Salad Recipes

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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.

FENNEL ORANGE AND PARMESAN SALAD

Fennel Orange and Parmesan Salad image

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

Provided by dicentra

Categories Cheese

Time 10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons grated orange rind
6 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
6 cups very thinly sliced fennel bulbs (about 3 small bulbs)
6 cups torn bibb lettuce
2 1/2 cups orange sections
1 cup loosely packed fresh flat leaf parsley
3/4 cup shaved parmigiano-reggiano cheese

Steps:

To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.

Nutrition Facts : Calories 82.3, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.6, Sodium 208.8, Carbohydrate 12.6, Fiber 2.8, Sugar 7.3, Protein 3.4

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