Citrus Salad With Fennel Fronds For 2 Recipes

FENNEL SALAD WITH CITRUS

Fennel Salad with Citrus image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 grapefruit
Juice of 1 orange
1/2 cup mint leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 bulbs fennel, tops trimmed and reserved
2 Hungarian peppers, thinly sliced

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 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

SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY

Super Simple Citrus And Fennel Salad Recipe by Tasty image

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

Ingredients

½ medium fennel bulb, trimmed
1 teaspoon coarse ground dijon mustard
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 grapefruit
2 tangeloes
1 blood orange
1 lime
2 tablespoons fennel fronds, chopped
¼ cup macadamia nut

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 SALAD WITH FENNEL FRONDS FOR 2

Citrus Salad With Fennel Fronds for 2 image

Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. Update 17 June 2011: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe.

Provided by COOKGIRl

Categories Citrus

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 valencia orange, peeled and segmented (original recipe specified naval oranges)
1 blood orange, peeled and segmented
1/4 small red onion, sliced thinly (I cut them into thin crescents)
2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition)
1 blood orange, juiced
1 1/2 tablespoons extra virgin olive oil (reduced from 2 tablespoons)
1 1/2 teaspoons white balsamic vinegar
1/4 teaspoon unbleached white sugar
salt and pepper, to taste
1 tablespoon fennel leaves, rough chopped

Steps:

Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.

Nutrition Facts : Calories 187, Fat 10.5, SaturatedFat 1.4, Sodium 2.3, Carbohydrate 24.1, Fiber 4.9, Sugar 13.2, Protein 2

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