Best 3 Fennel And Orange Salad Italy Recipes
Prepare your taste buds for the captivating flavors of Italy with an exquisite fennel and orange salad. This refreshing dish, boasting a symphony of sweet, tangy, and aromatic flavors, will transport you to the vibrant streets of Italy with every bite. Let's embark on a culinary journey and discover the perfect recipe to create this delightful salad, embracing the fresh produce and vibrant flavors of Italy.
Here are our top 3 tried and tested recipes!
ORANGE AND FENNEL SALAD
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
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 AND ORANGE SALAD (ITALY)
Make and share this Fennel and Orange Salad (Italy) recipe from Food.com.
Provided by Sydney Mike
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
- Put orange pieces in a bowl with fennel & scallions.
- In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
- For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).
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.
Tips:
- Choose the right fennel: Look for firm, crisp fennel bulbs with no blemishes or bruises.
- Use a sharp knife: This will help you get clean, even slices of fennel.
- Don't overcook the fennel: Fennel should be slightly crunchy, so cook it just until it is tender.
- Use fresh oranges: Fresh oranges will give your salad a brighter, more vibrant flavor.
- Segment the oranges: This is the best way to remove the pith from the oranges and get clean, juicy segments.
- Use a light dressing: A light vinaigrette or citrus dressing will help to brighten the flavors of the salad without overpowering them.
- Serve the salad immediately: Fennel and orange salad is best served fresh, so make it just before you're ready to eat it.
Conclusion:
Fennel and orange salad is a refreshing, flavorful salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet, sour, or savory, there is a fennel and orange salad recipe out there for you. So next time you're looking for a healthy and delicious salad, give fennel and orange salad a try.
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