Mixed Greens With Tangerines And Fennel Recipes
MIXED GREENS WITH TANGERINES AND FENNEL
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
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
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
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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