CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.
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.
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 AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP
Very simple salad to serve as an entrée at any summer party, perfect to prepare in advanced. You could use cooked or raw prawns/shrimp, but please make sure there is 500 grams once it's been shelled and divined or there may not be enough for everyone. If you are using raw prawns/shrimp - you could boil a pot of water and add prawns/shrimps for 3 - 5 mins (until they are floating). Then remove the prawns/shrimps from the boiling water. Place the prawns/shrimps into a bowl filled with iced cold water, this will quickly cool off the prawns/shrimp and avoid them from over cooking. Does not include marinating time. (Revised Recipe)
Provided by Chef floWer
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
- Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
- Once marinate is ready make the salad.
- Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
- Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
- Place fennel on top of the orange (you can discard any left over dressing).
- Place/Style the prawn/shrimp onto of the salad, discard any marinate.
- Serve and Enjoy.
Nutrition Facts : Calories 268.4, Fat 15, SaturatedFat 2, Cholesterol 157.5, Sodium 723.9, Carbohydrate 16.1, Fiber 3.4, Sugar 9.5, Protein 18.5
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories main-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.
SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE
A delicious combination of tender shrimp, sweet fennel, and a tangy citrus sauce. Serve over flavored rice or barley.
Provided by limetastic
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 174 calories, Carbohydrate 14.7 g, Cholesterol 96.5 mg, Fat 7.8 g, Fiber 4.5 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 2.7 g
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 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
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