Fennel Salad With Citrus Dressing Recipes
CITRUS SALAD DRESSING (EASY VINAIGRETTE!)
This zingy citrus salad dressing takes just minutes to make! It's a lemon orange vinaigrette that livens up any salad.
Provided by Sonja Overhiser
Categories Dressing
Time 10m
Number Of Ingredients 7
Steps:
- Zest the orange. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper.
- Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Store refrigerated for up to 1 week; bring to room temperature prior to serving.
Nutrition Facts : ServingSize 1 tablespoon, Calories 83 calories, Sugar 0.4 g, Sodium 48.6 mg, Fat 9.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.6 g, Fiber 0 g, Protein 0.1 g, Cholesterol 0 mg
FENNEL SALAD WITH CITRUS DRESSING
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
- Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
- Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.
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.
CITRUS SALAD WITH FENNEL VINAIGRETTE
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
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.
More about "fennel salad with citrus dressing recipes"
CITRUS SALAD WITH FENNEL VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Preheat oven to 350°. 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.
- 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.
ORANGE & FENNEL SALAD WITH CITRUS VINAIGRETTE RECIPE ...
From eatingwell.com
- Snip enough of the fennel leaves to make 1 teaspoon; reserve for dressing. If desired, save additional fennel leaves for garnish. Cut off and discard fennel stalks. Remove any wilted outer layers of the fennel bulb; cut a thin slice from the base of the bulb. Cut bulb into quarters lengthwise, then thinly slice quarters.
- Arrange romaine, radicchio, orange sections, onion slices, and fennel slices on a large serving platter.
- Combine the reserved 1 teaspoon chopped fennel leaves, the vinegar, olive oil, the water, garlic, orange zest, sugar, salt, and pepper; whisk together until well mixed (see Tip). To serve, spoon dressing over individual servings. Garnish with fennel leaves if desired.
MOROCCAN FENNEL, ROASTED BEET & CITRUS SALAD WITH FENNEL ...
From archanaskitchen.com
ROASTED FENNEL AND CITRUS SALAD | A LIFE WELL PLANTED
From alifewellplanted.com
Estimated Reading Time 5 mins
- 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.
CITRUS SALAD WITH FENNEL AND AVOCADO - FLAVOR THE MOMENTS
From flavorthemoments.com
Estimated Reading Time 5 mins
- To prep your citrus, simply cut off the top and bottom of each, and place standing up on a cutting board.
- Remove the peel from the sides by cutting from top to the bottom, removing as much of the white pith as possible, then slice.
- Place the orange juice, vinegar, maple syrup, dijon, lemon juice, olive oil, salt and pepper in a small jar and seal tightly with a lid. Shake vigorously until emulsified.
- Place large fennel fronds over the bottom of a platter, then begin layering half of the citrus and fennel over the top. Drizzle with the desired amount of orange vinaigrette, then layer the remaining half of the ctirus and fennel. Top with sliced avocado, additional fennel fronds, and drizzle with more dressing. Serve and enjoy!
FENNEL AND ZUCCHINI SUMMER SALAD WITH CITRUS VINAIGRETTE ...
From themigonikitchen.com
Estimated Reading Time 2 mins
- Peel outer layer of fennel bulb off and slice bulb thinly lengthwise. Set aside 1-2 tablespoons of the fennel fronds for the dressing.
- Pre-heat oven to 400F. Add sliced fennel to baking sheet with a drizzle of olive oil and bake for about 10 minutes. Set aside.
- Next, make the dressing. Add garlic, salt, pepper, mint, fennel fronds, oil, vinegar, honey and citrus to blender. Blend until smooth. Set aside.
- Thinly slice zucchini lengthwise to make ribbons. This is easiest with a mandolin slicer, but can also be done by hand.
CITRUS SALAD WITH FENNEL & AVOCADO RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated 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.
FENNEL & RADISH SALAD WITH CITRUS HERB VINAIGRETTE - THE ...
From theoriginaldish.com
Estimated Reading Time 2 mins
- Combine the white wine vinegar, lemon zest, lemon juice, orange zest, orange juice, honey, Dijon mustard, shallot, and garlic in a mixing bowl. Whisk until smooth.
- Combine the fennel, watermelon radishes, radishes, chili peppers, and blood oranges in a bowl. Drizzle in enough vinaigrette to fully coat the ingredients. Save the extra vinaigrette in a sealed container in the fridge for another use.
CITRUS DRESSING FOR SALADS | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.7/5 (7)Category Sauces, Dips & DressingsCuisine AmericanTotal Time 10 mins
FENNEL AND CITRUS SALAD - FORK IN THE KITCHEN
From forkinthekitchen.com
Estimated Reading Time 4 mins
- 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.
FENNEL AND CITRUS SALAD WITH FENNEL VINAIGRETTE - THE VIEW ...
From theviewfromgreatisland.com
- 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.
ARUGULA, APPLE, AND FENNEL SALAD WITH CITRUS VINAIGRETTE ...
From health.com
- Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl.
ORANGE, FENNEL AND AVOCADO SALAD - GIMME SOME OVEN
From gimmesomeoven.com
- Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
- Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
FENNEL & RADICCHIO SALAD WITH CITRUS VINAIGRETTE RECIPE ...
From myrecipes.com
Servings 6Total Time 42 mins
LETTUCE AND FENNEL SALAD WITH CITRUS VINAIGRETTE RECIPE ...
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