Shaved Fennel And Orange Salad Recipes

SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO

Steps:

• Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
• Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
• Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
• Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
• Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA

Steps:

• Combine dressing ingredients in a sealable container and shake to emulsify.
• Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL AND CRESS

Steps:

• In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.

ORANGE FENNEL SALAD

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.

SHAVED FENNEL, COURGETTE & ORANGE SALAD

Steps:

• Using a serrated knife, cut the peel from the orange, removing as much pith as possible. Slice the orange and cut each slice in half, reserving any juice left on the chopping board for the dressing.
• Remove any tough outer leaves from the fennel. Halve, cut out the cores, then slice as thinly as possible (using a mandolin if you have one). Trim the ends of the courgettes and, using a vegetable peeler, shave off long, thin slices, discarding the seedy, watery centres.
• Mix together the reserved orange juice, the sherry vinegar and olive oil. Season well and add lemon juice to taste. Just before serving, mix the fennel, courgette, lettuce leaves and orange slices with the dressing.

SHAVED FENNEL AND ORANGE SALAD

Steps:

• Cut off the tope of the fennel at the base of the stalk, and remove the tough outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Using a mandoline or a v-slicer, cut the trimmed fennel bulb crosswise into paper-thin slices.
• Arrange the fennel slices on a medium serving platter with a lip or shallow bowl. Sprinkle 1 1/2 tbsp of lemon juice evenly over the fennel, then drizzle with the olive oil. Sprinkle with salt, pepper and parsley.
• In separate bowl, combine the orange segments, orange juice (squeeze juice from remaining orange membrane after segmenting), honey, chopped mint and remaining lemonjuice in a medium mixing bowl; toss to combine.
• Mound the orange mixture on top of the fennel slices. Garnish with fresh mint sprigs, and serve at room temperature.