Best Artichoke Orange Fennel Salad Recipes

ARTICHOKE AND FENNEL CRUDO

Steps:

• Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
• In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

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.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
• Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
• bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
• Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
• garnish the salad with the reserved fennel tops.
• Serves 6.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD

Steps:

• Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
• Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
• Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

FENNEL AND ORANGE SALAD

Steps:

• Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
• Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
• In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good-quality black olives, pitted and chopped, and 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.
• Starting with the preceding variation, substitute 4 large artichokes or 2 cups canned artichoke hearts, drained and quartered, for the fennel (or use in addition to the fennel). If using fresh artichokes, prepare as directed on page 71 for Carciofi Fritti: Fried Artichoke Hearts (Italy)-cooking them just short of complete tenderness-and proceed as above.
• Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives. Trim, peel, and thinly slice the onion and immerse it in salted water to cover for at least 10 minutes (30 is better) before draining, drying, and adding to the salad. Toss the rosemary with the oranges, onion, and dressing.

FENNEL ORANGE SALAD

Steps:

• Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Steps:

• In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

ARTICHOKE, ORANGE, FENNEL SALAD

Steps:

• Drain artichokes and set aside, reserving oil for dressing. Cut off top and bottom of oranges, peel, and cut out pieces between the white pith. Slice in half to make approximately 1 inch orange pieces. Squeeze juice from one of the leftover oranges for dressing in separate bowl. Cut off branches from fennel bulb, and slice off bottom. Use mandoline to make very thin slices of fennel. Run a knife through pile of fennel a few times to make pieces approximately 1 inch in size, roughly. Mix oil, lemon juice, sherry vinegar, orange zest, salt and pepper. Adjust according to taste. Mix spinach and fennel together in bowl first. Add orange and artichokes along with 1/2 of dressing, and toss. Add additional dressing to taste. Slice avocadoes in half, remove pit, and using knife, make diagonal slices both ways. Scoop out pieces with a spoon into salad, and toss gently.