ARUGULA ORANGE FENNEL SALAD RECIPES

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ORANGE FENNEL SALAD RECIPE | INA GARTEN | FOOD NETWORK



Orange Fennel Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

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.

CITRUS FENNEL SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Citrus Fennel Salad Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

1 bulb fennel, trimmed
3/4 teaspoon kosher salt 
1 teaspoon grated orange zest (1 small orange) 
2 tablespoons orange juice (1/2 orange) 
2 tablespoons apple cider vinegar 
3 cups baby arugula
1/2 cup pitted Kalamata olives, roughly chopped 
1 apple, such as Pink Lady, diced 
2 tablespoons extra-virgin olive oil 

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.

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CITRUS FENNEL SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NET…
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