Best 7 Citrus Fennel Salt Recipes

FENNEL AND CITRUS SALAD

Steps:

• Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
• In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
• Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

CITRUS FENNEL SALAD

Steps:

• Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

CITRUS FENNEL SALT

Steps:

• Preheat the oven to 250°. Spread lemon zest on a medium rimmed baking sheet.
• Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking.
• Let cool slightly.
• Combine the kosher salt and sea salt with zest and fennel seeds in food processor.
• Pulse until very coarsely crushed.
• Transfer to an airtight container.
• Let the flavored salt stand overnight before using.

CITRUS SALAD

Steps:

• Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
• In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

CITRUS-FENNEL SALAD

Steps:

• To peel oranges, cut off top and bottom, just to the pulp.
• Cut away peel and pith, following curve of the fruit.
• Cut orange into thin rounds.
• Thinly slice the fennel using a knife or a mandoline.
• Trim the stems and roots from radishes, and thinly slice.
• Set aside.
• Use an olive pitter to pit olives, or “crush” them with the side of a chef’s knife and remove the pit.
• Slice olives into very small slivers.
• Toast fennel seeds.
• Then, with mortar and pestle, crush seeds until fragrant.
• Whisk them into remaining vinaigrette ingredients.
• In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
• Use your hands— it’s gentler on the greens and coats them evenly.
• To assemble the salad, first lay down 3–4 orange rounds.
• Mound some salad mixture on top.
• Garnish with olives and shaved Parmesan.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

FENNEL SALAD WITH CITRUS DRESSING

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.