Best 4 Fennel And Orange Salad Italy Recipes

ORANGE FENNEL SALAD

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.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

ARUGULA, FENNEL, AND ORANGE SALAD

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

FENNEL AND ORANGE SALAD (ITALY)

Steps:

• Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
• Put orange pieces in a bowl with fennel & scallions.
• In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
• For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).