Best 4 Citrus Salad With Fennel Vinaigrette Recipes
Indulge in a refreshing and vibrant Citrus Salad with Fennel Vinaigrette, a delightful dish that bursts with zesty flavors and textures. This salad features a medley of fresh citrus fruits, including oranges, grapefruits, and lemons, combined with crisp fennel and peppery arugula. The zesty fennel vinaigrette, made with a blend of olive oil, lemon juice, fennel seeds, and Dijon mustard, adds a tangy and herbaceous touch to each bite. This recipe offers a perfect balance of sweetness, acidity, and bitterness, making it an ideal side dish or light lunch option. Additionally, it includes variations for a zesty Orange-Fennel Vinaigrette and a creamy, tangy Yogurt-Tahini Dressing, allowing you to customize the salad to your taste preferences.
Here are our top 4 tried and tested 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
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
FENNEL SALAD WITH CITRUS DRESSING
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
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
SICILIAN-STYLE CITRUS SALAD
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
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
Tips:
- For the best flavor, use a variety of citrus fruits, such as oranges, grapefruit, lemons, and limes.
- If you don't have fennel seeds, you can use a teaspoon of anise seeds instead.
- To make the vinaigrette, you can whisk all of the ingredients together in a small bowl or jar. You can also use a blender or food processor to emulsify the vinaigrette.
- For a sweeter vinaigrette, add a tablespoon of honey or maple syrup.
- For a spicier vinaigrette, add a pinch of cayenne pepper or red pepper flakes.
- The salad can be served immediately or chilled for later. If you are chilling the salad, let it come to room temperature for about 30 minutes before serving.
Conclusion:
This citrus salad with fennel vinaigrette is a refreshing and healthy dish that is perfect for a summer meal. The salad is packed with flavor and nutrients, and the vinaigrette is light and tangy. It's a great way to enjoy fresh citrus fruits and fennel, and it's also a great side dish for grilled or roasted meats and fish.
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