Best Fennel And Citrus Salad Recipes

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CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM



Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 5 to 6 servings

Number Of Ingredients 35

6 (5-ounce) fresh Florida snapper fillets, skin on
1/2 cup cornstarch
Sea salt and fresh ground black pepper
1/2 cup canola oil
2 Florida passion fruits, ripened, scooped out with a spoon
1/2 cup mirin
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
1/2 teaspoon Thai red curry paste
1 tablespoon rice wine vinegar
1/2 teaspoon grain mustard
2 bulbs fennel, with stalks removed
Sea salt and freshly ground black pepper
1/4 cup virgin olive oil
3 Florida oranges
2 Florida grapefruits
2 pounds fresh Florida gulf shrimp
1/4 cup canola oil
Sea salt and freshly ground black pepper
Green Mango Jam, recipe follows
3 Green Florida mangoes, unripe
1/2 cup white vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1-inch piece fresh gingerroot, peeled
1 fresh jalapeno chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn oil

Steps:

  • Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
  • Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
  • Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. 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 into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
  • Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
  • Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE



Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Four 6-ounce skin-on salmon filets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
1/2 small red onion, thinly sliced on a mandolin
1 navel orange, peeled, pith removed and cut into segments

Steps:

  • Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
  • Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
  • Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
  • In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
  • To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE



Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette image

Provided by Cathy Halter

Categories     Fruit     Leafy Green     Tuna     Avocado     Fennel     Healthy     Tangerine     Self

Yield Makes 2 servings

Number Of Ingredients 18

4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
Dressing
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
  • Dressing
  • Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

FENNEL AND CITRUS SALAD



Fennel and Citrus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 fennel bulbs
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red chile, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free
1 grapefruit, peel and pith cut off and segments cut free
2 tablespoons chopped pistachios

Steps:

  • Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
  • In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
  • Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

CITRUS SALAD WITH ENDIVE AND FENNEL



Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

Steps:

  • Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

CITRUS AND FENNEL SALAD



Citrus and Fennel Salad image

Quick delicious salad. Citrus basically dresses itself. You can serve immediately or refrigerate to let flavors come together before serving.

Provided by Pete Zaria

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 8

5 small oranges
1 ruby red grapefruit
1 tangerine
1 bulb fennel, thinly sliced
¼ cup thinly sliced sweet onion
14 leaves fresh pineapple mint
1 tablespoon sherry vinegar
½ teaspoon salt

Steps:

  • Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.
  • Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 29.4 g, Fat 0.3 g, Fiber 6.2 g, Protein 2.6 g, Sodium 322 mg, Sugar 19.4 g

CITRUS, CELERY, AND SHAVED FENNEL SALAD



Citrus, Celery, and Shaved Fennel Salad image

Categories     Salad     Citrus     Mustard     Vegetable     No-Cook     Vegetarian     Quick & Easy     Low/No Sugar     Grapefruit     Orange     Fennel     Fall     Winter     Vegan     Raw     Gourmet

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).

CHICKPEA, FENNEL, AND CITRUS SALAD



Chickpea, Fennel, and Citrus Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Vegetarian     Quick & Easy     High Fiber     Lunch     Grapefruit     Lemon     Fennel     Chickpea     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 grapefruit
1 lemon
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can chickpeas (rinsed, coarsely chopped)
1 thinly sliced fennel bulb and stalks
A handful of fennel fronds

Steps:

  • Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.

ROASTED BEET AND FENNEL SALAD WITH CITRUS-MINT VINAIGRETTE - FROM OLIVES RESTAURANT



ROASTED BEET AND FENNEL SALAD WITH CITRUS-MINT VINAIGRETTE - FROM OLIVES RESTAURANT image

Categories     Salad     Halloween     Lettuce

Yield 2 people

Number Of Ingredients 14

3 whole beets, roasted (To roast beets, toss them in 1-2 tablespoons of olive oil, season them with salt and pepper, wrap them in aluminum foil, roast in a preheated 300F oven for about an hour or until for tender. Leave skins on as they slip off easily after roasting. Tip* Beets sometimes take a very long time to roast so do this part well ahead of time!)
2 fennel bulbs, quatered and roasted (To roast fennel, first cut it into quaters. Then toss in 1-2 tablespoons olive oil, season with salt and pepper, roast on baking sheet in a 300F oven for about 20 minutes or until fork tender)
1/4 cup citrus-mint vinaigrette (recipe follows)
2 cups loosely packed arugula (or mesclun mix)
Kosher salt
Pepper
Pecorino cheese, for garnish
Citrus-Mint Vinaigrette (Try this on grilled shrimp and any plain salad)
Juice of one orange
Juice of one lemon
1 tablespoon honey
1/8 teaspoon kosher salt
1/4 cup firmly packed mint leaves
1/2 cup extra virgin olive oil

Steps:

  • Cut roasted beets and roasted fennel quarters into 1/2 inch wide slices. Toss beets, fennel and parsley leaves in the viaigrette. Add arugula and toss. Season to taste with salt and pepper. Divid salad between 2 plates and grate pecorino cheese over top.

SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY



Super Simple Citrus And Fennel Salad Recipe by Tasty image

This salad will brighten up any winter day. Not only is it vibrant in color, it's also refreshing in taste, making it the perfect sunshine on a plate.

Provided by Mimo Ahmed

Categories     Sides

Time 40m

Yield 4 servings

Number Of Ingredients 11

½ medium fennel bulb, trimmed
1 teaspoon coarse ground dijon mustard
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 grapefruit
2 tangeloes
1 blood orange
1 lime
2 tablespoons fennel fronds, chopped
¼ cup macadamia nut

Steps:

  • Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
  • Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
  • Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
  • Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams

CITRUS, FENNEL, AND PEPPER SALAD TOPPED WITH GOAT CHEESE



Citrus, Fennel, and Pepper Salad Topped with Goat Cheese image

Perhaps it was the presence of an orange in the toe of my Christmas stocking each year that makes me crave the freshness of citrus in the winter. It is easy to find jars of roasted peppers, and the two combine to make a cheerful colorful combination as welcome in the winter months as in the summer. Another name for shaved fennel is fennel slaw.

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

1 red grapefruit, peeled and segmented
1 white grapefruit, peeled and segmented
1 orange, peeled and segmented
1 fennel bulb, shaved
1 roasted red bell pepper, torn into 1/2-inch strips
1 small red onion, thinly sliced
1 to 2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice
Grated rind of 1 lime, no white attached
1 garlic clove, chopped
Salt
Freshly ground black pepper
Granulated sugar
1/2 cup crumbled soft goat cheese
1 to 2 green onions, chopped
2 teaspoons chopped fresh herbs, optional

Steps:

  • Toss the grapefruit and orange segments, fennel, pepper strips, and onion together in a large bowl. Whisk together the oil, lime juice, lime rind, and garlic in a small bowl. Toss the dressing with the fruit mixture. Season to taste with salt, pepper, and sugar. Sprinkle the salad with cheese, green onion, and herbs. Cover tightly with plastic wrap and refrigerate for at least 1 hour. Serve cold.

RED SNAPPER WITH CITRUS AND FENNEL SALAD



Red Snapper With Citrus and Fennel Salad image

Food & Wine. They reccomend a wine I've been wanting to try! Washington Riesling: 2005 Poet's Leap

Provided by dicentra

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 small radishes, thinly sliced
1/2 small fennel bulb, halved cored and shaved paper-thin
1/2 small red bell pepper, finely diced
1 jalapeno, seeded and thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint leaf
1 grapefruit
1 navel orange
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 (6 ounce) skinless red snapper fillets

Steps:

  • Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint.
  • Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl.
  • Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
  • Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
  • Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates.
  • Top with the salad and serve.

Nutrition Facts : Calories 326.7, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.8, Sodium 112.6, Carbohydrate 12.4, Fiber 2, Sugar 3.6, Protein 45.9

FENNEL SALAD WITH CITRUS ZESTS AND TOASTED PINE NU



Fennel Salad With Citrus Zests and Toasted Pine Nu image

A simple but delicious salad from the Mediterranean.

Provided by Annacia * @Annacia

Categories     Other Salads

Number Of Ingredients 7

1 - large fennel bulb
1 - lemon, zest and juice from
1 - orange, zest of
3 tablespoon(s) toasted pine nuts
- olive oil, to taste
- fleur de sel, to taste (or coarse salt)
- fresh ground pepper, to taste

Steps:

  • Cut the shoots from the fennel and discard, reserving a good handful of green fronds. Chop these and toss them into a bowl.
  • Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one. Add to the bowl.
  • Grate the zests. Squeeze lemon juice over, to taste. Add the pine nuts. Drizzle over oil, to taste.
  • Season with salt and pepper. Toss, taste and adjust the seasonings, and serve immediately.

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