ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
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.
FENNEL AND ORANGE SALAD WITH WALNUT PESTO
I find that makes a delicious appetizer, side dish or partner for a piece of fish. But there are other ways fennel also tastes delicious. Because braising is a method that requires some time, the anise flavor that some people may not enjoy when sampling raw fennel melts away when you cook it.
Provided by Alex Guarnaschelli
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
- Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature.
- Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside.
- Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately.
WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON
This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams
FENNEL-ARUGULA SALAD WITH ORANGES
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
- Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.
Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
ARUGULA, FENNEL AND ORANGE SALAD
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
- Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.
ARUGULA, BLOOD ORANGE, AND FENNEL SALAD WITH WALNUT OIL
Number Of Ingredients 11
Steps:
- In a large bowl, combine the arugula, oranges, and fennel.TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper.Toss the salad with the dressing and serve.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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