Fennel Salad With Blood Oranges Recipes
BLOOD ORANGE AND FENNEL SALAD
Make and share this Blood Orange and Fennel Salad recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8
FENNEL SALAD WITH BLOOD ORANGES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
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