Crunchy Fennel Orange Salad Recipes

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CRUNCHY FENNEL ORANGE SALAD



Crunchy Fennel Orange Salad image

A dash of cayenne pepper in the vinaigrette gives this brightly flavored salad a little kick.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 9

1 fennel bulb, trimmed and thinly sliced crosswise
4 celery stalks, peeled and thinly sliced on the bias
1 bunch radishes, about 5, thinly sliced
1 orange, peeled and sectioned (working over a bowl to save the juice)
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
Pinch of sugar
Pinch of cayenne pepper

Steps:

  • In a salad bowl, toss together the fennel, celery, radishes, and orange segments.
  • Whisk together the orange juice, sherry vinegar, olive oil, salt, sugar, and cayenne. Pour over the salad and toss to combine. Serve, or cover and store in the fridge until ready to serve.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

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