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Citrus Salad with Fennel Vinaigrette

Citrus Salad with Fennel Vinaigrette


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Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

Ingredients

Sesame Clusters

  • ¼ teaspoon ground cinnamon

Dressing and Salad

  • ¼ small fennel bulb, finely chopped, plus ½ cup chopped fronds
  • 1 small shallot, finely chopped
  • 2 tablespoons finely chopped peeled ginger
  • 1 teaspoon fennel seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 4 navel oranges, blood oranges, tangerines, and/or grapefruit
  • 10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive; about 1 lb.)
  • 1 cup fresh flat-leaf parsley leaves

Recipe Preparation

Sesame clusters

  • Preheat oven to 350°. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.

  • Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.

  • DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.

Dressing and Salad

  • Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.

  • Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

  • Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.

  • DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

,Photos by William Abranowicz

Nutritional Content

Calories (kcal) 670 Fat (g) 18 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 119 Dietary Fiber (g) 3 Total Sugars (g) 44 Protein (g) 5 Sodium (mg) 220Reviews SectionThis recipe is a lot of work, but the flavor payoff is worth it. The clusters and dressing can be made in advance to take the overall work load off. It's truly delicious. Great and hearty winter salad.

Fennel Citrus Salad with Pistachio

This Fennel and Citrus Salad with Pistachio was originally developed for my friends at ELXR Juice Lab. They challenged me to create a delicious and inspiring Paleo and Vegan recipe. They also threw a curveball and asked me to make something geared towards Valentine’s Day cooking. I’m talking romantic food that puts you in the mood for love. After a considerable amount of brainstorming we came up with the idea of a sexy salad!

Ask my wife and she’ll probably tell you I haven’t got the slightest clue as to how to be romantic But let me tell you this, there is nothing, I repeat nothing, more romantic than cooking for someone you love.


Recipe Summary

  • 1 navel orange
  • 1 pink grapefruit
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • 4 cups thinly sliced fennel bulb
  • 4 cups thinly sliced radicchio
  • ½ cup thinly sliced red onion
  • ½ teaspoon flaky sea salt (such as Maldon)

Peel and section orange and grapefruit over a bowl squeeze membranes to extract juice. Set sections aside reserve 3 tablespoons juice. Discard membranes. Combine juice, oil, vinegar, and honey in a large bowl. Add fennel, radicchio, and onion toss to coat. Cover and let stand 30 to 60 minutes. Top with orange and grapefruit sections sprinkle evenly with salt.


An orange vinaigrette to knock your socks off.

Lemon vinaigrette is a classic. But this orange vinaigrette is rather revolutionary. It contains just five ingredients. Olive oil, fresh orange juice, orange zest, salt and pepper. I have been keeping a jar of it in my refrigerator this winter and pouring it on everything from this fennel citrus salad to roasted vegetables. It is tangy, sweet, bright and everything you need to lift your spirits until spring.

Sher wearing Universal Standard’s Seft Cardi in Hunter Green and the Meko Nightie in Dark Sapphire.


  • 1 medium fennel bulb with leaves
  • 4 cups torn romaine lettuce
  • 2 cups torn radicchio (1/2 of a small head)
  • 2 medium oranges, peeled and sectioned
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 ½ teaspoons finely shredded orange zest
  • 1 teaspoon sugar or sugar substitute (see Tip) equivalent to 1 teaspoon sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper

Snip enough of the fennel leaves to make 1 teaspoon reserve for dressing. If desired, save additional fennel leaves for garnish. Cut off and discard fennel stalks. Remove any wilted outer layers of the fennel bulb cut a thin slice from the base of the bulb. Cut bulb into quarters lengthwise, then thinly slice quarters.

Arrange romaine, radicchio, orange sections, onion slices, and fennel slices on a large serving platter.

Combine the reserved 1 teaspoon chopped fennel leaves, the vinegar, olive oil, the water, garlic, orange zest, sugar, salt, and pepper whisk together until well mixed (see Tip). To serve, spoon dressing over individual servings. Garnish with fennel leaves if desired.

Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 91 cal., 11 g carb.

To make a creamier dressing, whisk 1 tablespoon light mayonnaise or salad dressing into the dressing in Step 3.


This salad makes a very versatile side dish, but we especially like it with fish, seafood, and chicken dishes. Try it with:

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Fennel And Asparagus Salad With Citrus Vinaigrette


It is cool and rainy yet again here in Umbria, and although we have had some warm sunny days this past week, most of May and early June have been pretty miserable regarding weather. During one stretch of warm temperatures when we were able to finally be out in the garden most of the day, I threw together this fresh, light salad as a starter for our dinner. It is an easy to assemble salad for any time of the year as long as you have fresh fennel and asparagus, but especially enjoyable during the long hot days of summer.

The asparagus at my local market was thicker than I had hoped for, so I used a vegetable peeler to shave thin slices from the stems. If your asparagus is thin, you can cut the stems in half lengthwise, leaving the tips whole. I used a lemon vinaigrette for this salad to keep the flavors lights and bright, and the addition of shaved Pecorino cheese adds another flavor component to this crisp, elegant salad. If you had some on hand, small mint or parsley leaves would be lovely in this salad as well. To make this salad a complete meal for lunch, I like to add some chopped boiled eggs on top.


Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Bean

I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.

Refreshing and light – a ray of sunshine in Winter!

Beautiful Citrus layered with Shaved Fennel and their fronds – Micro Greens for extra texture and flavor. Add a touch of vanilla beans to the vinaigrette for a balance of floral and caramel notes. What beautiful citrus to work with! I’m using Satsuma Mandarins, Clementines, Navel Oranges, Ruby Grapefruit, Blood Orange and Buddah’s Hand. Meyer Lemons for the Vinaigrette.

Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!


Feel free to use only arugula or mix up the greens to your liking.

1 small shallot, finely chopped
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
1 head Bibb lettuce, torn
1 Granny Smith apple, thinly sliced
1 small fennel bulb, thinly sliced, fronds chopped and reserved
1/2 cup chopped toasted walnuts
8 (1/2-inch-thick) baguette bread slices
2 tablespoons olive oil
1/2 cup ricotta cheese
1/4 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon lemon zest
1/4 teaspoon black pepper


Orange Fennel Salad with Citrus Vinaigrette

Orange and fennel is a classic combination that creates a wonderful flavor profile. Because these two flavors are so distinct, it is best to let them have center stage when they come together. There is no need to complicated things when you are working with these two ingredients. In fact, you may find that adding a green leafy lettuce to this dish is unnecessary.

Whenever possible, mix together the vinaigrette ingredients in advance. Giving this combination a chance to meld makes a big difference.

Ingredients

Salad Ingredients:

3 blood oranges (or regular navel oranges), cut into thin slices with rind removed
1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
1 head Romaine or other leafy green lettuce

Citrus Vinaigrette Ingredients:

1 t. fresh orange zest
2 T. fresh orange juice
1 t. fresh lemon zest
1 T. fresh lemon juice
1 t fresh lime juice
1 T. fresh lime juice
¼ cup rice wine vinegar
½ cup really good extra virgin olive oil
1 T. honey
2 t. Dijon mustard
1 clove garlic, finely minced
salt and pepper, to taste

Instructions

Whenever adding citrus zest to a recipe, it is best to start with organic ingredients. Also be sure to wash the fruit thoroughly and pat dry. Zest each piece of fruit with a microplane and add the specified amount to the bowl.

While you are at it, continue zesting the entire fruit and freeze the excess amount in a plastic bag for future use. Another option is to collect the remaining juice from each piece of fruit and store in ice cube containers along with the leftover zest.

Combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. The Dijon mustard will ask as an emulsifier to bind the oil and acidic components together.

Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange. Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste. Serve immediately.


Watch the video: Fennel and Orange Salad Recipe


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