Best 7 Citrus Fennel Salt Recipes

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**Indulge in a Culinary Symphony of Citrus, Fennel, and Salt: Exploring a Trio of Delectable Recipes**

Embark on a culinary adventure with a tantalizing trio of recipes that showcase the harmonious blend of citrus, fennel, and salt. From a zesty Citrus Fennel Salt that elevates your favorite dishes to a refreshing Citrus Fennel Salad that bursts with vibrant flavors, and a delectable Citrus Fennel Roasted Chicken that tantalizes your taste buds, these recipes are a symphony of flavors that will leave you craving more. Get ready to elevate your cooking skills and impress your friends and family with this extraordinary culinary journey.

Here are our top 7 tried and tested recipes!

FENNEL AND CITRUS SALAD



Fennel and Citrus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 fennel bulbs
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red chile, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free
1 grapefruit, peel and pith cut off and segments cut free
2 tablespoons chopped pistachios

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



Citrus Fennel Salad image

I guarantee guests will love the taste of this unique salad. The pleasant orange flavor pairs well with tender pieces of fennel. -Marion Karlin, Waterloo, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 large fennel bulbs
2 tablespoons olive oil
1 tablespoon butter
6 tablespoons orange juice
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 large navel oranges, peeled and sliced
Salad greens

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.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CITRUS FENNEL SALT



Citrus Fennel Salt image

Make and share this Citrus Fennel Salt recipe from Food.com.

Provided by Alia55

Categories     Very Low Carbs

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

6 tablespoons lemon zest, finely grated
2 teaspoons lemon zest, finely grated
3 tablespoons fennel seeds
1 teaspoon fennel seed
1 3/4 cups kosher salt
1/2 cup coarse sea salt, plus
2 tablespoons coarse sea 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.

Nutrition Facts : Calories 34.3, Fat 1.2, Sodium 107445, Carbohydrate 6.6, Fiber 4.8, Sugar 0.7, Protein 1.5

CITRUS SALAD



Citrus Salad image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted

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



Citrus-Fennel Salad image

Make and share this Citrus-Fennel Salad recipe from Food.com.

Provided by Bev I Am

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup orange, peeled and sliced into rounds (2 oranges)
1 cup fennel bulb, thinly sliced
1/4 cup radish, thinly sliced
1/4 cup oil-cured black olive, pitted and slivered
1/4 cup parmesan cheese, shaved
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 cups arugula, cleaned and torn into bite-sized pieces

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.

Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 468.4, Carbohydrate 11.2, Fiber 2.7, Sugar 6.5, Protein 3.9

SICILIAN-STYLE CITRUS SALAD



Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories     brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

FENNEL SALAD WITH CITRUS DRESSING



Fennel Salad with Citrus Dressing image

My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 large fennel bulb, thinly sliced
1 small apple, thinly sliced
1/4 cup sliced sweet onion
DRESSING:
1/3 cup olive oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Choose organic citrus fruits and fennel to ensure the best flavor and quality.
  • Use a microplane or zester to finely grate the citrus zest, which will release the most flavor.
  • If you don't have a food processor, you can finely chop the fennel and citrus zest by hand.
  • Store the citrus fennel salt in an airtight container in a cool, dry place for up to 6 months.
  • Use citrus fennel salt to season fish, chicken, pork, lamb, vegetables, and salads.
  • Experiment with different citrus fruits and herbs to create your own unique salt blends.

Conclusion:

Citrus fennel salt is a versatile and flavorful seasoning that can be used to enhance a variety of dishes. Made with just a few simple ingredients, it's easy to make and can be stored for up to 6 months. Whether you're using it to season fish, chicken, pork, lamb, vegetables, or salads, citrus fennel salt is sure to add a bright and citrusy flavor to your meals.

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