Mixed Greens With Tangerines And Fennel Recipes

MIXED GREENS WITH TANGERINES AND FENNEL

Mixed Greens with Tangerines and Fennel image

A V-slicer or mandoline is the perfect tool for slicing the fennel.

Provided by The Bon Appétit Test Kitchen

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons chopped shallot
1 teaspoon finely grated tangerine peel
1 5-ounce package mixed baby greens
2 medium fennel bulbs, very thinly sliced crosswise, fronds chopped
4 tangerines, peeled, segmented

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over, sprinkle with chopped fronds, and serve.

FENNEL AND GREENS SALAD

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

FENNEL-TANGERINE SOUP

Fennel-Tangerine Soup image

This is a rather fancy soup that is good to surprise company with.

Provided by Nuttylicious

Categories Vegetable Soup

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or to taste
2 bulbs fennel, chopped
1 onion, chopped
3 ¼ cups vegetable broth
2 pods star anise
½ cup white wine
1 (8 ounce) can tangerine sections in juice
salt and ground black pepper to taste
¼ cup sour cream

Steps:

Heat olive oil in a large saucepan over medium heat. Add fennel and onion; cook and stir until softened, 5 to 10 minutes. Pour in vegetable broth; add star anise pods. Cook until fennel and onion are tender, about 10 minutes.
Pour white wine into the saucepan. Reduce heat to low; simmer until wine is heated through, about 5 minutes. Remove soup from heat. Discard star anise pods.
Pour tangerine juice from the can into the saucepan. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in tangerine sections.
Ladle soup into 4 serving bowls. Top each bowl with 1 tablespoon sour cream.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 22.3 g, Cholesterol 6.3 mg, Fat 7.2 g, Fiber 5.4 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 486.6 mg, Sugar 9.1 g

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