Best 4 Helen Vitales Orange And Fennel Salad Recipes
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ORANGE AND FENNEL SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Peel oranges, then cut into small dices, reserving the juice.
- Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
- Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
- Rinse and dry capers and sprinkle over salads.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams
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
HELEN VITALE'S ORANGE AND FENNEL SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
- Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.
FENNEL AND ORANGE SALAD
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 5
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
- Use a variety of oranges. This will give your salad a more complex flavor. Some good options include navel oranges, blood oranges, and cara cara oranges.
- Choose ripe oranges. Ripe oranges will be more flavorful and juicy.
- Use a sharp knife to segment the oranges. This will help you avoid tearing the oranges and making a mess.
- Remove the pith from the oranges. The pith is the white part of the orange that is bitter. It's best to remove it before eating the oranges.
- Use a variety of fennel. There are two main types of fennel: Florence fennel and bulb fennel. Florence fennel has a milder flavor, while bulb fennel has a stronger flavor. You can use either type of fennel in this salad.
- Shave the fennel thinly. This will help the fennel absorb the dressing and make it more flavorful.
- Use a light and flavorful dressing. A simple vinaigrette or olive oil dressing is a good option for this salad. You can also add some herbs, such as basil or mint, to the dressing for extra flavor.
- Serve the salad immediately. This salad is best served fresh. The fennel will start to wilt if it sits for too long.
Conclusion
This orange and fennel salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It's also a great way to use up any leftover oranges or fennel. The combination of sweet oranges, crunchy fennel, and tangy dressing is sure to please everyone at your table.
Here are some additional tips for making this salad:
- If you don't have time to segment the oranges, you can simply peel them and cut them into wedges.
- You can also use a mandoline to slice the fennel thinly.
- If you want a more flavorful dressing, you can add some grated Parmesan cheese or crumbled goat cheese.
- This salad is also a great way to use up any leftover roasted vegetables. Simply add them to the salad for a more hearty and flavorful dish.
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