Spanish Charred Fennel Orange And Olive Salad Recipes

ORANGE SALAD SPANISH-STYLE

Steps:

• Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Trim the feathery green fronds form the fennel and reserve for the garnish.
• Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
• Allow them to cool.
• Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
• Whisk the remaining oil with the orange juice and season well.
• Add half of the chopped mint leaves to the vinaigrette, mix well.
• Pour half the dressing over the orange mixture and gently mix.
• When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• Great served with barbequed poultry or meats, especially Duck or Lamb.

MOROCCAN ORANGE AND OLIVE SALAD

Steps:

• Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
• Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
• Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
• Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

FENNEL, ORANGE, AND OLIVE SALAD

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.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

• Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

CHARRED SALMON WITH FENNEL & OLIVE SALAD

Steps:

• If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
• Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
• Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
• Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.