Orange Red Onion And Fennel Salad Recipes

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

ORANGE, FENNEL & ROCKET SALAD

Steps:

• Using a mandolin or a sharp knife, shred the fennel into thin slices.
• Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
• Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
• To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

FENNEL & ORANGE SALAD WITH RED ONION & OLIVES

Steps:

• Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
• Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
• Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
• With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don't chop the mint until just before serving.)
• Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
• Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.

SPRING SALAD WITH FENNEL AND ORANGE

Steps:

• Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

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.

ZESTY & TANGY ORANGE AND FENNEL SALAD

Steps:

• Finely grate zest from 1 orange into a medium bowl. Then, using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from one orange at a time, completely peeling the orange of its peel and pith (the white stringy skin connecting the peel to the orange). This is called supreming the orange.
• Cut each orange horizontally into 1/4" rounds. Squeeze enough rounds in your hands for 2 Tbsp. of juice, then cover and refrigerate the remaining rounds.Add the orange juice to a bowl with the zest. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper.
• Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
• Cut each bulb in half vertically. Using a knife, V-slicer, or mandoline slicer, cut the fennel into slices about 1/16" thick.Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. Cover and marinate for at least 30 minutes to up to 2 hours.
• Cut 1 small red onion into half-moons. Start by cutting off the stem end of the onion. Then, slice in half through the opposite end (the root). Peel off the outer layer of skin from the onion. Set the onion cut-side down on the cutting board, and slice into half-moons.
• Just before serving, taste the salad. Add 1 Tbsp. red wine vinegar if you desire. Adjust the salad to taste with salt and pepper, then serve over reserved orange slices. Coarsely chop a Tbsp. of fennel fronds and sprinkle over the salad, then serve chilled.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Steps:

• Make Dressing:
• Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
• With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
• Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
• With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion well and pat dry between paper towels.
• Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

ORANGE AND FENNEL SALAD

Steps:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

ORANGE, RED ONION AND FENNEL SALAD

Steps:

• Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

FENNEL ORANGE SALAD

Steps:

• Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
• Serve cold or at room temperature.
• How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.