FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
CITRUS FENNEL SALAD
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
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 AND CITRUS SALAD
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.
FENNEL SALAD WITH CITRUS DRESSING
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
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
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
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 chefs 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 its gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 34 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
ROASTED FENNEL AND GRAPE SALAD
When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)
Provided by Hana Asbrink
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 50m
Yield 3 to 4 servings, as a side
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
- Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
- Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
- Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.
SALAD OF FENNEL & PINE NUTS
This recipe brought to you by Bertolli.
Provided by Bertolli
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.
FENNEL, ARUGULA, AND PINE-NUT SALAD
Steps:
- Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.
SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY
This salad will brighten up any winter day. Not only is it vibrant in color, it's also refreshing in taste, making it the perfect sunshine on a plate.
Provided by Mimo Ahmed
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
- Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
- Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
- Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams
FENNEL SALAD WITH CITRUS ZESTS AND TOASTED PINE NUTS
Make and share this Fennel Salad With Citrus Zests and Toasted Pine Nuts recipe from Food.com.
Provided by Annacia
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the shoots from the fennel and discard, reserving a good handful of green fronds. Chop these and toss them into a bowl.
- Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one. Add to the bowl.
- Grate over the zests. Squeeze lemon juice over, to taste. Add the pine nuts. Drizzle over oil, to taste.
- Season with salt and pepper. Toss, taste and adjust the seasonings, and serve immediately.
Nutrition Facts : Calories 82.1, Fat 4.5, SaturatedFat 0.3, Sodium 33.9, Carbohydrate 10.7, Fiber 3.4, Sugar 3.6, Protein 2.1
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