Fennel And Citrus Salad Recipes
CITRUS FENNEL SALAD
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
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
ORANGE FENNEL SALAD RECIPE
This citrus and fennel salad is a wonderful winter recipe. It's easy to make and full of the best winter fruits!
Provided by This Healthy Table
Categories Salads
Time 15m
Number Of Ingredients 8
Steps:
- Arrange the grapefruit, oranges, mozzarella, and fennel on a plate.
- Sprinkle the fennel fronds across the top.
- Mix the olive oil, balsamic, and salt briskly to create a vinaigrette. Dress the salad with the vinaigrette right before serving.
Nutrition Facts : Calories 280 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CITRUS AND FENNEL SALAD
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
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
SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY
This salad will brighten up any winter day. Not only is it vibrant in color, it's also refreshing in taste, making it the perfect sunshine on a plate.
Provided by Mimo Ahmed
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
- Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
- Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
- Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams
CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
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
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.
CHICKPEA, FENNEL, AND CITRUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Vegetarian Quick & Easy High Fiber Lunch Grapefruit Lemon Fennel Chickpea Winter Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.
FENNEL AND CITRUS SALAD
Steps:
- Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
- In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
- Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.
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Reviews 2Estimated Reading Time 4 minsCategory Salad
- Segment oranges, letting the juices drip into a bowl and squeezing remaining membrane of its juices. Whisk together the juices with honey, olive oil, lemon juice, and salt.
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- To prepare the fennel:Cut off the stalks where they attach to the bulb; reserve some of the fronds. Trim off 1/8-inch to 1/4-inch from the root base. Cut the remaining bulb into eight wedges; don't core (see below).
- To make the citrus dressing:Whisk the following ingredients together in a medium-sized bowl: 1/3 cup of the reserved mandarin orange juice, olive oil, Dion mustard, tarragon, red pepper flakes, sea salt, and pepper.
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- Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
- In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use.
- In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away.
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- Trim the stalks from the fennel and peel off any rough outer leaves. Slice 1/8 inch on a mandoline slicer, or with a very sharp knife. Reserve the leafy fronds. If your fennel is young you don't need to remove the core, but if your bulb is larger, remove the core before slicing.
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- 1. Halve and core the fennel bulb; reserve the stalks for another use. Chop 2 tablespoons of the fronds and set aside. Using a mandoline, thinly slice the fennel and place in a large bowl.
- 2. Cut off the tops and bottoms of the oranges and use a paring knife to remove the peel, all of the pith, and the membrane. Cut the flesh crosswise into rounds. Repeat with the grapefruit and place all the citrus in the bowl with the fennel. Season with kosher salt.
- 4. Plate the citrus and fennel on a large platter and drizzle with the dressing. Top with the pistachios and chopped fennel fronds. Sprinkle with flaky salt.
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5/5 (14)Category Appetizer, Salad, Side DishCuisine AmericanEstimated Reading Time 4 mins
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
- In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.
- Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
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