Best 4 Orange Red Onion And Fennel Salad Recipes
**Savor the Vibrant Fusion of Orange, Red Onion, and Fennel in a Refreshing Salad Trio**
Indulge your taste buds in a symphony of flavors with this trio of tantalizing orange, red onion, and fennel salads. Each salad is a unique masterpiece, offering a distinct balance of sweet, tangy, and refreshing notes. From the classic combination of oranges and red onions to the unexpected twist of fennel and blood oranges, these salads are sure to impress even the most discerning palate. Whether you're seeking a light and zesty side dish, a crisp and colorful appetizer, or a healthy and satisfying meal, this trio of salads has something for every occasion. Embark on a culinary journey as we explore the vibrant flavors and textures that make these salads truly exceptional.
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.
ORANGE, RED ONION AND FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
MINTED ORANGE, FENNEL AND RED ONION SALAD
Categories Salad Fruit Onion Side Vegetarian Quick & Easy Orange Mint Fennel Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make Dressing:
- Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
- With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
- Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
- With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
- Drain onion well and pat dry between paper towels.
- Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.
PRUNE, ORANGE, FENNEL, AND RED ONION SALAD WITH MIXED GREENS
Steps:
- Combine first 3 ingredients in small saucepan. Bring to boil. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes. Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours. Cut into quarters.
- Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend. Season dressing with salt and pepper.
- Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl. Combine mixed greens, onion rings, and fennel bulbs in large bowl. Toss with remaining dressing. Divide salad among 4 plates. Top with prunes and orange mixture.
Tips:
- Use a mandoline or sharp knife to thinly slice the fennel and red onion. This will help them soften and absorb the dressing better. - If you don't have an orange, you can use another citrus fruit, such as a grapefruit or lemon. - For a sweeter salad, use a navel orange. For a tarter salad, use a blood orange. - If you don't have fennel seeds, you can use a pinch of anise seeds or caraway seeds. - If you're using a store-bought vinaigrette, be sure to taste it before adding it to the salad. You may want to add more salt, pepper, or citrus juice to taste. - Serve the salad immediately, or store it in the refrigerator for up to 2 days.Conclusion:
This orange, red onion, and fennel salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet oranges, tangy red onions, and aromatic fennel is sure to please everyone at your table. Plus, it's a healthy and easy-to-make salad that can be prepared in just minutes. So next time you're looking for a quick and easy side dish, give this orange, red onion, and fennel salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
