Martha Stewarts Orange Fennel And Olive Salad With Red Pepper Flakes Recipes

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FENNEL AND ORANGE SALAD



Fennel and Orange Salad image

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Steps:

  • In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  • Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

OLIVES WITH FENNEL SEEDS AND ORANGE



Olives with Fennel Seeds and Orange image

For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed
1/4 cup extra-virgin olive oil, plus more for filling jars
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
2 bay leaves
Four strips (4 inches) orange zest
2 tablespoons white-wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 eating oranges
1 small fennel bulb
4 tablespoons chopped onion
2 tablespoons fresh orange juice
1 tablespoon olive oil
2 teaspoons capers

Steps:

  • Peel oranges, then cut into small dices, reserving the juice.
  • Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
  • Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
  • Rinse and dry capers and sprinkle over salads.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams

ORANGE-FENNEL-OLIVE RELISH



Orange-Fennel-Olive Relish image

Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.

Provided by Riley Wofford

Categories     Gluten-Free Recipes

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 oranges
1/2 cup thinly sliced fennel
12 chopped oil-cured olives
1/4 cup torn fresh mint leaves
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
  • Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD



Shaved Radish, Fennel, and Parmesan Salad image

Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Steps:

  • Whisk together oil, lemon juice, and mustard and season with salt and pepper.
  • Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT



Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories     Salad     Citrus     Onion     Vegetable     No-Cook     Low/No Sugar     Orange     Fennel     Fall     Raw     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

  • Cut peel and pith from oranges. Cut between membranes to release segments.
  • Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

ORANGE AND FENNEL MARINATED OLIVES



Orange and Fennel Marinated Olives image

As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we've been able to get an increasing variety of olives-even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 cup large green brine-cured olives, preferably Sevillano and Castelvetrano
1/2 cup kalamata olives
1/2 teaspoon fennel seeds
1/8 teaspoon crushed red chile flakes
2 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
1 cup extra-virgin olive oil

Steps:

  • If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
  • Combine the olives in a medium bowl.
  • Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
  • Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

SALMON WITH FENNEL, BELL PEPPER, AND OLIVES



Salmon with Fennel, Bell Pepper, and Olives image

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1/3 cup pitted black olives, quartered

Steps:

  • Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Nutrition Facts : Calories 393 g, Fat 21 g, Fiber 3 g, Protein 38 g, SaturatedFat 4 g

FENNEL ORANGE SALAD



Fennel Orange Salad image

Provided by Martha Stewart

Categories     Salad Recipes

Time 20m

Number Of Ingredients 6

2 medium fennel bulbs (8 ounces each), quartered, cored, and thinly sliced crosswise
5 oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered pitted black olives
1 teaspoon olive oil
Coarse salt and freshly ground pepper

Steps:

  • Using a paring knife, remove the peel and pith of the oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
  • Add fennel, parsley, olives, oil; season with salt and pepper. Gently toss, and serve.

Nutrition Facts : Calories 131 g, Fat 2 g, Fiber 7 g, Protein 2 g

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