Best Grilled Fennel And Orange Salad With Almonds And Mint Recipes

Grilled Fennel Salad with Oranges image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 naval orange, (recommended: Cara Cara, if available)
1 lime, juiced
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil, plus 1 tablespoon olive oil
Salt
Freshly ground black pepper
2 fennel bulbs, halved vertically
2 celery stalks, shaved on mandoline
1/2 cup loosely packed fresh Italian parsley leaves, removed from stems
Small Parmigiano-Reggiano cheese wedge

Steps:

Orange:
Grate 1/2 teaspoon of orange zest, then cut the rind and pith away from the orange. Segment the orange, over a bowl, making sure to cut on each side of the membrane. Squeeze the remaining membrane and reserve the juice.
Vinaigrette:
Whisk together the lime juice, mustard, 4 teaspoons reserved orange juice, 1/2 cup extra-virgin olive oil and 1/2 teaspoon orange zest. Season with salt and pepper, to taste.
Heat a grill to medium.
Salad:
Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool. Remove and discard the core. Thinly slice the fennel bulb vertically. Add the fennel slices to a glass bowl along with the shaved celery and the whole parsley leaves. Add the vinaigrette, toss to combine and season, to taste, with salt and pepper. Divide the salad among 4 individual serving plates. Using a vegetable peeler, shave 4 strips of Parmigiano-Reggiano and put 1 strip on top of each salad. Arrange the orange segments on top of composed salad and serve.

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

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.