Best Citrus Celery And Shaved Fennel Salad Recipes

Citrus Fennel Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 9

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.

Fennel Salad with Citrus image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 grapefruit
Juice of 1 orange
1/2 cup mint leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 bulbs fennel, tops trimmed and reserved
2 Hungarian peppers, thinly sliced

Steps:

Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

Citrus, Celery, and Shaved Fennel Salad image

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon cider vinegar
1/2 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 navel oranges
2 grapefruit (preferably pink)
2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded
3 celery ribs, cut diagonally into 1/8-inch-thick slices
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).