Citrus Salad with Endive and Fennel 10 Ratings This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. All the ingredients looked good but it just didn't merit the effort. No need to buy something I didn't have. Drizzle the vinaigrette over the salad and toss to coat well. Use a sharp paring knife to slice away the peel and pith of 1 navel orange, then slice the orange … Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. 3 Cara Cara oranges, peel and pith removed and fruit cut into slices. Finely grate enough zest from 1 orange to measure 1 tablespoon. I thought this recipe was bland. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips.". Divide the salad among 4 plates, then garnish with the Cara Cara orange slices and serve immediately. It was too bitter. This colorful salad offers a symphony of flavors and textures. It sounds good, but it's directions like these that make me stop entertaining the idea of making something: "Cut fennel bulbs lengthwise into very thin slices with slicer. Cut peel, including all white pith, from both oranges with a paring knife. 2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded, a Japanese Benriner* or other adjustable-blade slicer. The ratio of lemon to oil is a personal preference, so experiment. I used the vinaigrette over thickly sliced grilled fennel and it was great. I also found the cutting instructions quite confusing. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. homeblogaboutrecipescontactcopyright 2020 California Endive Farms, all rights reserved. Cut the heads 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. That's a super combination. For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Then I found that squeezing clementines (didn't have an orange) was pretty hard without a juicer! Add endive and fennel to vinaigrette and toss to combine. In a large bowl toss together fennel, radicchio, and endive. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio … Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Dress with the vinegar and the olive and mix it all together. Cut off the tops of the fennel bulbs and slice thinly into rings. Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Here's how I made it work for me: I didn't do the fancy-schmancy cutting, but the fennel still tasted great with the orange vinaigrette! A fantastic salad. She is the author behind the food blog, La Fuji Mama. Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. Method. So I added sliced clementines and used my trusty ol' orange juice from the carton instead. Add the orange segments, fennel, endive, onion, cucumbers and olives together. 2. A great tip for entertaining is to serve a cold starter and a cold dessert, so you only have to worry about cooking the main courses on the day. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the … Pull endive leaves apart from bulb and spoon in a small amount of fennel … Tasted great! … *Available at cookware shops and Uwajimaya (800-889-1928). Jimmy from Chicago is absolutely right. And the zesting, eh, not so much. Top with pomegranate arils. Mix together until well dressed. Sprinkle in the onions and a healthy serving of the olives and some of the orange supremes. Transfer the sliced fennel, radicchio, and endive to a shallow serving bowl or large platter. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Maybe it was my endive. Chill, covered, 15 minutes to allow flavors to develop. Segment the blood oranges: Working with one orange at a time, use a sharp knife to slice top and bottom from fruit. Preparation. Then I added mache, parsley, and cilantro (fabulous, I wouldn't make it without it!) Slice vertically in triangles. Combine endive, fennel, watercress and apple in large bowl. Layer the salad as follows: lettuce, fennel slices, orange, lettuce fennel, orange - repeating until all of these three ingredients have been used. For the salad dressing:3 tablespoons freshly squeezed Cara Cara orange juice2 tablespoons extra virgin olive oil1/4 teaspoon fine grain sea salt1/4 teaspoon freshly ground black pepper, For the salad:3 small heads endive, shredded1 cup firmly packed baby arugula1 small fennel bulb, trimmed and sliced paper thin3 Cara Cara oranges, peel and pith removed and fruit cut into slices. in lieu of the endive. In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Thinly slice mint leaves and mix with fennel salad, dress with blood orange vinaigrette. Coarsely chop the salad greens and place in a large bowl. Preparation. Make the salad dressing: Whisk together the salad dressing ingredients in a small bowl or jar. Start the salad: In a medium bowl, combine fennel and endive. Grind fennel seeds to a powder. https://www.canadianliving.com/food/recipe/orange-fennel-and-endive-salad Rosemary, ginger, parsley, and hazelnut oil add complexity. Toss into the salad just before serving. Quarter the oranges; slice pieces crosswise. This exact recipe has good intentions, but is way too involved for a college student like me! Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. Orange and Fennel Salad Recipe | Robin Miller | Food Network Cut fennel bulbs lengthwise into very thin slices with slicer. Drizzle with citronette and season with salt and pepper; toss to combine. The combination is a classic and the textures very nice. Peel the oranges and separate the wedges. Place into a large bowl. Directions. Step 7 DO AHEAD: Dressing can be made 1 day ahead. At least the photo gives an idea of the intended results. To prepare the … 1. Perhaps I will add some dry herbs to the leftovers. Add oil in a slow stream, whisk­ing until emul­si­fied. https://www.cookinglight.com/recipes/fennel-blood-orange-salad Delicious, you don't even need a japanese beringer, just slice the fennel thinly! Place the fennel slices, oranges slices and arugula in a large bowl. Place in a large bowl. I substituted balsamic vinegar for white wine vinegar. Serve. Serve the salad in individual dishes and top with the shaved parmesan cheese. Much easier than juicing and probably tastier and prettier, thank you! I used only one 1-lb fennel and I still think there wasn't enough dressing. In a large bowl toss together fennel, radicchio, and endive. Add to salad. Drizzle in half of … Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. Divide onto two salad plates and serve. Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. Chef’s Tip: I couldn't eat this salad. Serve topped with sesame clusters and reserved orange zest. Next, add the honey and orange-blossom water, and season. It needs a little zip like bleu cheese or parmesan and toasted walnuts. What I love most about this Beet Orange and Fennel Salad is how it can be made ahead, then used three different ways. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Toss the greens to distribute the flavor. Either way, nothing special. Sliced almonds on top, et voila! Ingredients 1 grapefruit, segmented 2 oranges, for segments and juice 3 limes, for juice 3 heads Belgian endive 1 head radicchio 1 fennel bulb, thinly sliced 1/2 cup fresh Italian parsley, leaves only 2 tablespoons white wine vinegar 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil … Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors. Instruc­tions: With a wire whisk, com­bine orange juice, vine­gar and honey. Sea­son with pep­per. This salad recipe has double citrus flavor from the fresh orange sections and citrus vinaigrette that are added to a mixture of endive, radicchio and fennel. Make the salad dressing: Whisk together the salad dressing ingredients in a small bowl or jar. Use your hands to toss the vegetables lightly to mix them up. Powered by the Parse.ly Publisher Platform (P3). Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. Toss gently to combine. Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes. It was tasty but I agree with the other reviewers that it needs a little something. In a small cup, mix the fennel and all remaining ingredients for the salad dressing and pour over the greens. Add salt, pepper and sugar. https://www.williams-sonoma.com/recipe/arugula-fennel-and-orange-salad.html Drizzle the salad dressing over the greens and toss to coat them in the dressing. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. 1. Dress with the vinegar and the olive and mix it all together. Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. I made quite a few modifications and it was scrumptious, so I'll share. Sprinkle in the onions and a healthy serving of the olives and some of the orange supremes. 2. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Add salt, pepper and sugar. Serving suggestion- This salad is great with slow cooked lamb shoulder, barbecued lamb leg … Cut fennel bulbs lengthwise into very thin slices with slicer. Also added a bit of mint and cayenne which I thought worked well. 3. Exciting News/Read More - New Crop Harvest Begins.