Shaved Fennel Salad With Oranges And Pecorino Recipes

SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO

Shaved-Fennel Salad with Oranges and Pecorino image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Cheese Appetizer Vegetarian Quick & Easy Orange Fennel Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (first course) meals

Number Of Ingredients 6

Ingredients

3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer

Steps:

Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

ARUGULA SALAD WITH FENNEL, ORANGES AND PECORINO ROMANO

Arugula Salad With Fennel, Oranges and Pecorino Romano image

This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate!

Provided by CookinDiva

Categories European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 ounces arugula
4 mandarin oranges, peeled and sectioned
1 fennel bulb, white part shaved
4 ounces pecorino romano cheese
4 tablespoons olive oil, high quality fruity flavored
3 tablespoons balsamic vinegar (or balsamic "glaze")
fresh ground black pepper

Steps:

Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.

Nutrition Facts : Calories 1202.5, Fat 87, SaturatedFat 27.1, Cholesterol 117.9, Sodium 1528.8, Carbohydrate 71.2, Fiber 15.6, Sugar 39.3, Protein 45.4

SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL AND CRESS

Shaved Fennel Salad with Oranges, Lemon, Dill and Cress image

Provided by Michael Symon : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 clove garlic, minced
1 shallot thinly sliced, soaked cold water for 10 minutes, and drained
1/4 teaspoon salt
1 lemon, zested and juiced
1 orange, zested and juiced
2 small or 1 large bulb fennel, core removed and shaved
1 tablespoon chopped fennel fronds
2 tablespoons freshly chopped dill
3 oranges segmented
Freshly ground black pepper
1/4 teaspoon toasted and coarsely ground coriander seed
2 tablespoons extra-virgin olive oil
1 ounce watercress

Steps:

In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

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.

SHAVED FENNEL SALAD

Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SPRING SALAD WITH FENNEL AND ORANGE

Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories Salad Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

FENNEL AND ORANGE SALAD

Fennel and Orange Salad image

Categories Salad Citrus Mustard Vegetable No-Cook Salad Dressing Lemon Mint Fennel Spring Summer Bon Appétit

Yield Makes 25 servings

Number Of Ingredients 7

Ingredients

6 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 cup olive oil
12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise
20 oranges
3 large heads of radicchio
1/2 cup thinly sliced fresh mint leaves

Steps:

Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.

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