Citrus Salad With Endive And Fennel Recipes

CITRUS FENNEL SALAD

Citrus Fennel Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bulb fennel, trimmed
3/4 teaspoon kosher salt
1 teaspoon grated orange zest (1 small orange)
2 tablespoons orange juice (1/2 orange)
2 tablespoons apple cider vinegar
3 cups baby arugula
1/2 cup pitted Kalamata olives, roughly chopped
1 apple, such as Pink Lady, diced
2 tablespoons extra-virgin olive oil

Steps:

For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.

CITRUS SALAD WITH ENDIVE AND FENNEL

Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

Steps:

Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Fennel and Endive Salad with Rose Vinaigrette image

You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield About 6 servings

Number Of Ingredients 12

Ingredients

2 large heads fennel, core removed, fronds reserved, and thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil
1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Steps:

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

CITRUS SALAD WITH FENNEL VINAIGRETTE

Citrus Salad with Fennel Vinaigrette image

Categories Salad Citrus Leafy Green Side Vegetarian Quick & Easy Lunch Buffet Grapefruit Orange Fennel Winter Healthy Tangerine Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Sesame clusters:
1 large egg white
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sesame seeds
Dressing and salad:
1/3 cup olive oil
1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
1 small shallot, finely chopped
2 tablespoons finely chopped peeled ginger
1 teaspoon fennel seeds, crushed
1/4 cup white wine vinegar
2 tablespoons honey
Kosher salt, freshly ground pepper
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 pound)
1 cup fresh flat-leaf parsley leaves

Steps:

For sesame clusters:
Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
For dressing and salad:
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

CITRUS FENNEL SALAD

Citrus Fennel Salad image

I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. -Marion Karlin, Waterloo, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 large fennel bulbs
2 tablespoons olive oil
1 tablespoon butter
6 tablespoons orange juice
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 large navel oranges, peeled and sliced
Salad greens

Steps:

Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

Fennel and Endive Salad with Orange Vinaigrette image

Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 navel orange
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
2 Belgian endives, trimmed
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
*Available at cookware shops and Uwajimaya (800-889-1928).

CITRUS AND FENNEL SALAD

Citrus and Fennel Salad image

Quick delicious salad. Citrus basically dresses itself. You can serve immediately or refrigerate to let flavors come together before serving.

Provided by Pete Zaria

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

5 small oranges
1 ruby red grapefruit
1 tangerine
1 bulb fennel, thinly sliced
¼ cup thinly sliced sweet onion
14 leaves fresh pineapple mint
1 tablespoon sherry vinegar
½ teaspoon salt

Steps:

Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.
Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 29.4 g, Fat 0.3 g, Fiber 6.2 g, Protein 2.6 g, Sodium 322 mg, Sugar 19.4 g

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