Best 3 Giadas Orange And Fennel Salad Recipes

Indulge in a delightful culinary journey with Giada's vibrant Orange and Fennel Salad. This refreshing and flavorful dish offers a delightful interplay of sweet, citrusy oranges, aromatic fennel, and a hint of spicy arugula. The zesty dressing, made with a harmonious blend of orange juice, olive oil, honey, and Dijon mustard, elevates the salad to a new level of deliciousness. Served on a bed of mixed greens, this salad is a feast for both the eyes and the taste buds.

In addition to the Orange and Fennel Salad, the article also features other delectable recipes that are sure to tantalize your palate. Treat yourself to the classic Italian dish, Spaghetti al Limone, where spaghetti noodles are tossed in a luscious sauce made from fresh lemon juice, butter, and Parmesan cheese. Explore the vibrant flavors of India with the aromatic Chicken Tikka Masala, featuring tender chicken marinated in yogurt and spices, then simmered in a creamy tomato sauce. If you're looking for a hearty and comforting meal, dive into the Beef Bourguignon, where succulent beef is braised in red wine, beef broth, and an array of vegetables. And for a sweet ending, indulge in the indulgent Chocolate Mousse, a rich and airy dessert that is sure to satisfy your sweet cravings.

Let's cook with our recipes!

ORANGE AND FENNEL SALAD

Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

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

Ingredients

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

Provided by Giada De Laurentiis

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

Tips:

Use a variety of citrus fruits. Oranges, grapefruit, lemons, and limes all work well in this salad. Feel free to mix and match to create your own unique flavor combination.
Choose ripe, flavorful fennel. The fennel should be firm and white, with no blemishes. The fronds should be bright green and feathery.
Slice the fennel thinly. This will help it absorb the dressing and make it easier to eat.
Use a light, flavorful dressing. A simple vinaigrette or olive oil and lemon juice dressing is all you need to enhance the flavors of the salad.
Serve the salad immediately. The fennel will start to wilt if it sits for too long.

Conclusion:

Giada's Orange and Fennel Salad is a refreshing, flavorful salad that is perfect for a light lunch or dinner. The combination of citrus, fennel, and arugula is both delicious and healthy. With just a few simple ingredients, you can create a salad that is sure to impress your friends and family.