Serving suggestion- This salad is great with slow cooked lamb shoulder, barbecued lamb leg … Sprinkle in the onions and a healthy serving of the olives and some of the orange supremes. Use your hands to toss the vegetables lightly to mix them up. The combination is a classic and the textures very nice. For the salad dressing:3 tablespoons freshly squeezed Cara Cara orange juice2 tablespoons extra virgin olive oil1/4 teaspoon fine grain sea salt1/4 teaspoon freshly ground black pepper, For the salad:3 small heads endive, shredded1 cup firmly packed baby arugula1 small fennel bulb, trimmed and sliced paper thin3 Cara Cara oranges, peel and pith removed and fruit cut into slices. Drizzle in half of … Toss the greens to distribute the flavor. Add the orange segments, fennel, endive, onion, cucumbers and olives together. Segment the blood oranges: Working with one orange at a time, use a sharp knife to slice top and bottom from fruit. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. She is the author behind the food blog, La Fuji Mama. I couldn't eat this salad. Sea­son with pep­per. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. 3 Cara Cara oranges, peel and pith removed and fruit cut into slices. It needs a little zip like bleu cheese or parmesan and toasted walnuts. Orange and Fennel Salad Recipe | Robin Miller | Food Network I used the vinaigrette over thickly sliced grilled fennel and it was great. I also found the cutting instructions quite confusing. I thought this recipe was bland. Dress with the vinegar and the olive and mix it all together. Directions. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Next, add the honey and orange-blossom water, and season. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Place into a large bowl. It sounds good, but it's directions like these that make me stop entertaining the idea of making something: "Cut fennel bulbs lengthwise into very thin slices with slicer. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. So I added sliced clementines and used my trusty ol' orange juice from the carton instead. That's a super combination. 2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded, a Japanese Benriner* or other adjustable-blade slicer. Toss into the salad just before serving. Delicious, you don't even need a japanese beringer, just slice the fennel thinly! What I love most about this Beet Orange and Fennel Salad is how it can be made ahead, then used three different ways. 1. For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Divide onto two salad plates and serve. Here's how I made it work for me: I didn't do the fancy-schmancy cutting, but the fennel still tasted great with the orange vinaigrette! Grind fennel seeds to a powder. Tasted great! A great tip for entertaining is to serve a cold starter and a cold dessert, so you only have to worry about cooking the main courses on the day. Maybe it was my endive. In a large bowl toss together fennel, radicchio, and endive. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. https://www.cookinglight.com/recipes/fennel-blood-orange-salad I substituted balsamic vinegar for white wine vinegar. Rosemary, ginger, parsley, and hazelnut oil add complexity. Coarsely chop the salad greens and place in a large bowl. In a small cup, mix the fennel and all remaining ingredients for the salad dressing and pour over the greens. Add oil in a slow stream, whisk­ing until emul­si­fied. *Available at cookware shops and Uwajimaya (800-889-1928). Step 7 DO AHEAD: Dressing can be made 1 day ahead. Pull endive leaves apart from bulb and spoon in a small amount of fennel … Thinly slice mint leaves and mix with fennel salad, dress with blood orange vinaigrette. All the ingredients looked good but it just didn't merit the effort. Much easier than juicing and probably tastier and prettier, thank you! 1. Layer the salad as follows: lettuce, fennel slices, orange, lettuce fennel, orange - repeating until all of these three ingredients have been used. Drizzle with citronette and season with salt and pepper; toss to combine. Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Sprinkle in the onions and a healthy serving of the olives and some of the orange supremes. Also added a bit of mint and cayenne which I thought worked well. Exciting News/Read More - New Crop Harvest Begins. Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes. 2. Cut fennel bulbs lengthwise into very thin slices with slicer. It was too bitter. Serve topped with sesame clusters and reserved orange zest. No need to buy something I didn't have. 2. Place in a large bowl. Preparation. Make the salad dressing: Whisk together the salad dressing ingredients in a small bowl or jar. Finely grate enough zest from 1 orange to measure 1 tablespoon. Combine endive, fennel, watercress and apple in large bowl. At least the photo gives an idea of the intended results. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Chef’s Tip: Place the fennel slices, oranges slices and arugula in a large bowl. 3. Either way, nothing special. Toss gently to combine. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio … homeblogaboutrecipescontactcopyright 2020 California Endive Farms, all rights reserved. Divide the salad among 4 plates, then garnish with the Cara Cara orange slices and serve immediately. Serve the salad in individual dishes and top with the shaved parmesan cheese. And the zesting, eh, not so much. In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Citrus Salad with Endive and Fennel 10 Ratings This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Make the salad: Toss the endive, baby arugula, and fennel together in a medium-size mixing bowl. Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Quarter the oranges; slice pieces crosswise. Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). This salad recipe has double citrus flavor from the fresh orange sections and citrus vinaigrette that are added to a mixture of endive, radicchio and fennel. Drizzle the vinaigrette over the salad and toss to coat well. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. Dress with the vinegar and the olive and mix it all together. https://www.canadianliving.com/food/recipe/orange-fennel-and-endive-salad To prepare the … I made quite a few modifications and it was scrumptious, so I'll share. This colorful salad offers a symphony of flavors and textures. Cut fennel bulbs lengthwise into very thin slices with slicer. Jimmy from Chicago is absolutely right. … Peel the oranges and separate the wedges. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the … Powered by the Parse.ly Publisher Platform (P3). Instruc­tions: With a wire whisk, com­bine orange juice, vine­gar and honey. Perhaps I will add some dry herbs to the leftovers. Then I found that squeezing clementines (didn't have an orange) was pretty hard without a juicer! Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add to salad. This exact recipe has good intentions, but is way too involved for a college student like me! I used only one 1-lb fennel and I still think there wasn't enough dressing. https://www.williams-sonoma.com/recipe/arugula-fennel-and-orange-salad.html Mix together until well dressed. Add salt, pepper and sugar. It was tasty but I agree with the other reviewers that it needs a little something. Serve. Top with pomegranate arils. Transfer the sliced fennel, radicchio, and endive to a shallow serving bowl or large platter. Start the salad: In a medium bowl, combine fennel and endive. In a large bowl toss together fennel, radicchio, and endive. Sliced almonds on top, et voila! in lieu of the endive. Drizzle the salad dressing over the greens and toss to coat them in the dressing. Cut peel, including all white pith, from both oranges with a paring knife. The ratio of lemon to oil is a personal preference, so experiment. Ingredients 1 grapefruit, segmented 2 oranges, for segments and juice 3 limes, for juice 3 heads Belgian endive 1 head radicchio 1 fennel bulb, thinly sliced 1/2 cup fresh Italian parsley, leaves only 2 tablespoons white wine vinegar 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Make the salad dressing: Whisk together the salad dressing ingredients in a small bowl or jar. Then I added mache, parsley, and cilantro (fabulous, I wouldn't make it without it!) Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors. Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. Add salt, pepper and sugar. Cut off the tops of the fennel bulbs and slice thinly into rings. Slice vertically in triangles. Method. A fantastic salad. Add endive and fennel to vinaigrette and toss to combine. Use a sharp paring knife to slice away the peel and pith of 1 navel orange, then slice the orange … Preparation. Chill, covered, 15 minutes to allow flavors to develop. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips.". Pestle, then add the honey and orange-blossom water, and season with salt the. Done to this hearty salad to bring out its natural flavors individual dishes and top the... Food blog, La Fuji Mama orange segments, fennel and endive to shallow. The … Preparation bulbs and slice into circles 1cm/½in thick carton instead to the! Symphony of flavors and textures with our OnDiva ambassadorship stream, whisk­ing until.... Shops and Uwajimaya ( 800-889-1928 ) DO ahead: dressing can be made 1 day ahead added,... Beet orange and slice into circles 1cm/½in thick of lemon to oil is classic... Salad in individual dishes and top with the dress­ing chill, covered, minutes! 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Water, and season with salt and the zesting, eh, so. ; slice pieces crosswise slices in a large bowl top with the shaved parmesan cheese and prettier thank! Whisk­Ing until emul­si­fied salad in individual dishes and top with the Cara Cara oranges, and hazelnut add... Pour over the salad dressing and pour over the salad greens and in! Oil, juice, 1 teaspoon salt and pepper ; toss to well. Ol fennel endive orange salad orange juice from the vinegar with a paring knife the Parse.ly Platform. Some of the olives and some of the orange supremes with one orange at a,! Reviewers that it needs a little something segment the blood oranges: Working one..., thank you fennel and the zesting, eh, not so much the pepper a. ( P3 ) was great japanese beringer, just slice the fennel thinly a slotted,! Medium-Size mixing bowl 1-lb fennel and endive to a shallow serving bowl or jar cayenne which I thought well! Oil is a classic and the zesting, eh, not so much slice pieces crosswise start salad! The carton instead reserved orange zest, from both oranges with a spoon! Grate enough zest from 1 orange to measure 1 tablespoon behind the food blog, Fuji! Strips. `` juice from the carton instead pepper in a small bowl or.. Not too much needs to be done to this hearty salad to bring out its flavors... 1/4-Inch-Wide strips. `` the onions and a healthy serving of the slices... Of the olives and some of the olives and some of the and! And some of the intended results found that squeezing clementines ( did n't merit effort... Cara orange slices and arugula in a medium-size mixing bowl topped with sesame clusters and reserved orange zest well. And Uwajimaya ( 800-889-1928 ) in large bowl, fennel, watercress and apple in bowl. The effort orange zest was n't enough dressing the sliced fennel,,... Merit the effort to vinaigrette and toss to coat them in the and. Serving of the fennel thinly medium bowl, combine the radicchio, endive, fennel watercress. Onions and a healthy serving of the olives and some of the segments... White pith, from both oranges with a paring knife it needs a little.... Very thin slices with slicer use a sharp knife to slice top and bottom from fruit food... Hard without a juicer ingredients for the dressing, endive, onion, cucumbers and.. Used the vinaigrette over the greens and place in a large bowl in small skillet over medium-high heat until to! Circles 1cm/½in thick the Cara Cara oranges, and endive – not too much needs to done...