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

FENNEL AND ORANGE SALAD

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.

FENNEL ORANGE SALAD

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.

ORANGE, FENNEL, AND OLIVE SALAD WITH RED-PEPPER FLAKES

Steps:

• Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
• Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

FENNEL AND ORANGE WINTER SALAD

Steps:

• Arrange fennel and orange wedges on serving platters. Squeeze orange halves over salad, and drizzle with oil. Season with salt and pepper.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD

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.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and 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.

OLIVES WITH FENNEL SEEDS AND ORANGE

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.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

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

FENNEL WITH PARSLEY, PARMESAN, AND LEMON

Steps:

• Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
• Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.

ROASTED RED PEPPER AND OLIVE SALSA

Steps:

• Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.