Best 9 Fennel And Endive Salad With Orange Vinaigrette Recipes

Welcome to the delightful world of flavors in this fennel and endive salad with orange vinaigrette recipe! This refreshing and vibrant salad combines the delicate sweetness of fennel and the slightly bitter note of endive, creating a harmonious balance of textures and flavors. Drizzled with a zesty orange vinaigrette, this salad becomes a burst of citrusy goodness, perfect for a light lunch, a healthy side dish, or even as a starter to tantalize your taste buds. Get ready to embark on a culinary journey that celebrates the simplicity yet remarkable taste of this fennel and endive salad.

Check out the recipes below so you can choose the best recipe for yourself!

ENDIVE, ORANGE & ROQUEFORT SALAD

Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

Fennel and Endive Salad with Orange Vinaigrette image

Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 navel orange
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
2 Belgian endives, trimmed
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
*Available at cookware shops and Uwajimaya (800-889-1928).

FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Fennel and Endive Salad with Rose Vinaigrette image

You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield About 6 servings

Number Of Ingredients 12

Ingredients

2 large heads fennel, core removed, fronds reserved, and thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil
1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Steps:

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

ORANGE AND FENNEL SALAD

Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE

Fennel Salad with Orange-Balsamic Vinaigrette image

A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons orange marmalade
2 tablespoons seedless raspberry preserves
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
SALAD:
1 package (5 ounces) spring mix salad greens
2 fennel bulbs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
1/4 cup coarsely chopped pistachios, toasted

Steps:

In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.

Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

FENNEL AND ORANGE SALAD WITH LEMON-GINGER VINAIGRETTE

Fennel and Orange Salad with Lemon-Ginger Vinaigrette image

Provided by Frederik de Pue

Categories Salad Ginger Thanksgiving Vegetarian Quick & Easy High Fiber Lunch Orange Fennel Winter Mustard Greens Lemon Juice Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 baguette, very thinly sliced
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon finely grated peeled ginger
1/2 teaspoon coarsely ground black pepper
Kosher salt
3 tablespoons extra-virgin olive oil
2 navel oranges
1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

Steps:

Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

CITRUS SALAD WITH ENDIVE AND FENNEL

Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

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.

ENDIVE AND FENNEL SALAD WITH MINT AND ORANGE-BLOSSOM DRESSING

Endive and Fennel Salad With Mint and Orange-Blossom Dressing image

Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. "This is one of my favourite salads, simple and clean, and very refreshing for the taste buds," Mann says. It's a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime - "It's so much subtler."

Provided by Elmotoo

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 endives, a mixture of green and red
2 fennel bulbs
1 bunch mint leaf, picked from stems
2 garlic cloves, peeled
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon runny pale honey
1 teaspoon orange blossom water
salt and pepper

Steps:

Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.

FENNEL AND ORANGE SALAD

Fennel and Orange Salad image

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

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.

Tips:

For the best flavor, use fresh fennel and endive. Look for bulbs that are firm and have no blemishes.
If you don't have an orange, you can use another citrus fruit, such as grapefruit or lemon.
To make the salad ahead of time, prepare the fennel and endive and store them in separate containers in the refrigerator for up to 2 days. Make the dressing and store it in a jar in the refrigerator for up to 1 week. When ready to serve, toss the fennel and endive with the dressing and almonds.

Conclusion:

This fennel and endive salad with orange vinaigrette is a refreshing and flavorful side dish that is perfect for any occasion. It is light and healthy, and the orange vinaigrette adds a bright and tangy flavor. This salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.