Best 12 Citrus Fennel Salad Recipes

FENNEL SALAD WITH CITRUS DRESSING

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

CITRUS FENNEL SALAD

Steps:

• Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

CITRUS SALAD WITH FENNEL VINAIGRETTE

Steps:

• For sesame clusters:
• Preheat oven to 350°F. 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.
• For 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 teaspoon 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.

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE

Steps:

• Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
• Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
• Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
• In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
• To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

CITRUS FENNEL SALAD

Steps:

• For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
• For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

CITRUS SALAD WITH ENDIVE AND FENNEL

Steps:

• Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

CITRUS-FENNEL SALAD

Steps:

• To peel oranges, cut off top and bottom, just to the pulp.
• Cut away peel and pith, following curve of the fruit.
• Cut orange into thin rounds.
• Thinly slice the fennel using a knife or a mandoline.
• Trim the stems and roots from radishes, and thinly slice.
• Set aside.
• Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
• Slice olives into very small slivers.
• Toast fennel seeds.
• Then, with mortar and pestle, crush seeds until fragrant.
• Whisk them into remaining vinaigrette ingredients.
• In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
• Use your hands— it’s gentler on the greens and coats them evenly.
• To assemble the salad, first lay down 3–4 orange rounds.
• Mound some salad mixture on top.
• Garnish with olives and shaved Parmesan.

CITRUS AND FENNEL SALAD

Steps:

• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.
• Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.

CITRUS, CELERY, AND SHAVED FENNEL SALAD

Steps:

• Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
• Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
• Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
• Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

LAMB SHOULDER WITH CITRUS-FENNEL SALAD

Steps:

• Preheat oven to 300°F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.
• Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
• Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5-5 1/2 hours. Keep covered and let rest 30 minutes.
• Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
• Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
• Do Ahead
• Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.

CITRUS, FENNEL, AND PEPPER SALAD TOPPED WITH GOAT CHEESE

Steps:

• Toss the grapefruit and orange segments, fennel, pepper strips, and onion together in a large bowl. Whisk together the oil, lime juice, lime rind, and garlic in a small bowl. Toss the dressing with the fruit mixture. Season to taste with salt, pepper, and sugar. Sprinkle the salad with cheese, green onion, and herbs. Cover tightly with plastic wrap and refrigerate for at least 1 hour. Serve cold.