KALAMATA OLIVES WITH FENNEL AND ORANGE
The sweetness of orange and fresh fennel complements the salty Kalamatas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
- Toss orange zest and pieces with remaining ingredients, and serve.
ORANGE AND FENNEL SALAD
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
- Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.
ORANGE FENNEL SALAD
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 SALAD WITH KALAMATA OLIVES AND MICROGREENS
A refreshing winter salad made with crunchy fennel, juicy oranges, and topped with briny olives and shavings of aged cheese.
Provided by Lindsey Johnson
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange 1/4 of the sliced fennel on each of four plates along with 1/4 of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.
WARM OLIVES WITH FENNEL AND ORANGE
Categories Salad Olive Vegetarian Orange Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
ORANGE, ARUGULA, AND KALAMATA OLIVE SALAD
Make and share this Orange, Arugula, and Kalamata Olive Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
- Drizzle lemon mixture over arugula mixture; toss gently to coat.
- Top with orange sections.
Nutrition Facts : Calories 110.5, Fat 3.6, SaturatedFat 0.5, Sodium 440.2, Carbohydrate 19.7, Fiber 5, Sugar 10.7, Protein 2.8
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