Crisp slices of fennel, juicy orange, and a splash of olive oil make this a refreshing side dish, perfect for lunch or dinner. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers. Tip the onion into a bowl with the fennel, orange segments and rocket leaves. Wash the fennel, trim the ends and with the help of a mandolin or with a sharp knife slice them into thin slices. The fruit is usually the same size as an average orange, although the ones I recently bought are quite small. ... Fennel and Blood Orange Salad Fennel and Blood Orange Salad. Add the orange segments followed by the citrus vinaigrette and toss gently together. He has studied cooking in Italy. He grew up in and around his family’s restaurant, called Il Vipore. Cut the oranges into chunks and add it to the fennel. Squeeze the juice of the remaining orange, pour it in a small bowl, add 2 tbsp of olive oil and a pinch of salt. Pour half the dressing over the salad, mix well and transfer to a serving dish. Stir and let the salad sit for 15 minutes. 3-4 fennel bulbs, preferably not too large 2. Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. Drain fennel. This Italian style fennel and orange salad is very easy to make and doesn’t required much of your time to prepare. Salt and pepper 5. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. Your email address will not be published. This type of salad is also very nutritious for the human body, containing some substances essential for health like vitamin C of which the oranges are rich. This dish is Sicilian in origin and has the exotic, sweet flavors that are typical of the local cooking. Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. The last 12 years have led her to explore some of the many facets of the culinary profession. Layer the grilled fennel with oranges and sliced red onion on top of the mozzarella and sprinkle with salt and pepper. This is one of those simple dishes that relies entirely on the goodness of its ingredients. Required fields are marked *. Crisp slices of fennel, juicy orange, and a splash of olive oil make this a … She also authored Christmas Cooking For Dummies and Appetizers For Dummies. We use cookies to ensure that we give you the best experience on our website. Set aside in bowl, scraping juices from cutting board and squeezing juice from trimmed orange ends into smaller bowl. Squeeze any excess from the oranges after they have been segmented. Toss gently and serve. Using mandoline or sharp knife, thinly slice fennel and radishes. Indian CookingHeather Dismore began her career as a well-traveled, highly productive restaurant manager. Slice fennel bulbs lengthwise, very thinly (almost shaved). Mar 5, 2018 - Make this Italian Fennel & Orange Salad with 4 ingredients in less than 5 minutes. Stir and let the salad … Trim the fennel bulbs by removing any green stalks. Drain fennel. Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. If you continue to use this site we will assume that you are happy with it. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel… Use a vegetable peeler to remove any brown parts from the sides of the fennel. If you are not familiar with blood oranges, they are a variety of orange that has a crimson, (blood-colored) flesh. German Potato Dumplings (Kartoffelknödel). She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Toss gently and serve. It's one of my favourite things to eat. Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Dede has written three other cookbooks, including The Wedding Cake Book (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. 4. Combine sliced fennel, diced oranges and black olives into the bowl containing the orange juice. In a large serving bowl toss fennel, salt and orange segments together. In smaller bowl, whisk orange juice with balsamic vinegar and olive oil. You should look for a best quality, fruity extra-virgin olive oil, the kind that is dark green in color. 2 Oranges (or 1 orange and ½ can of candied oranges) 1 large Fennel ~1 Oz of Raisins ~2 Oz of Almond Flakes/Slices; 5 tablespoons of Olive Oil (50ml) 1 teaspoon of Apple Cider Vinegar; Salt and Pepper Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Method. The flavours harmonize beautifully and you can taste the sweetness from the orange and the anis-like flavor from the fennel. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to … She has traveled widely on assignment for the Tribune, reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Do this over a bowl to catch the juice to use as a dressing. STEP 4 To make the dressing, combine the juice from the oranges with the olive oil and mustard. Top with 1 cup of pomegranate seeds and 3 tablespoons of toasted pine nuts. STEP 4. Make Dressing. Dissolve honey in olive oil and reserved orange juice to make dressing. Using either a sharp knife or mandolin, slice the fennel very thinly, then place in the bowl with the orange segments. Fennel and Orange Salad (Insalata di Finocchi e Aranci), How to Make Basic Masa Tamales with Fillings, Recipe for Yogurt Cake (Yaourtopita, Yogurt Tatlisi), By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy. Cos lettuce leaves to serve. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Cooking time: None (1 hour for marinating), 2 small fennel bulbs, stems discarded; bulbs halved, cored, and thinly sliced, 8 or 12 leaves of a colorful lettuce, such as red leaf. The classic option for an orange salad. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry. Chinese CookingMartin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. Cut off the tops of the fennel bulbs and slice thinly into rings. Put it in a bowl and sprinkle the … Print Recipe Pin Recipe Rate Recipe. Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. Add to the fennel. Prep Time: 5 minutes. Place 2 lettuce leaves on each salad plate and divide the salad over the top. Raw fennel is crunchy like celery but has a sweet licorice flavor. Chop the ends of the oranges, then cut all the skin and pith off. Set aside. https://www.gourmettraveller.com.au/.../fennel-orange-and-radicchio-salad-7218 everybodylovesitalian.com/orange-and-fennel-salad-insalata-di-arance-e-finocchi Japanese CookingDede Wilson, CCP (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. STEP 3. Serves 4-6 people 1. Cuisine: Dairy Free | Gluten Free | Vegan | Vegetarian Prep time: 15 mins Total time: 30 minsServes: 4, Ingredients:2 oranges1 fennel bulbHandful of black olives2 tbsp extra virgin olive oil2 tbsp balsamic vinegar Pinch of salt, Your email address will not be published. Place the fennel slices, oranges slices and arugula in a large bowl. Remove the outer skin of the orange with a sharp knife. Some also like to add anchovies in the mix. Drizzle salad with extra virgin olive oil and remaing juice from cut orange. Drizzle extra-virgin olive oil and balsamic vinegar over the salad and add a pinch of salt. Orange and fennel salad ( Insalata di arance e finocchi) It’s a winter recipe because oranges and fennels are typical winter vegetables, it’s most used in the South of Italy where citrus grown. Add a bit of salt and you can dive into salad that is typically served in Italy over autumn and winter when both oranges and fennel are ready for harvest. In a large serving bowl toss fennel, salt and orange segments together. With a sharp knife cut the skin and pith from the orange from top to bottom following the orange shape to expose the flesh. Remove the skin of the oranges and gently cut out the segments. To make the dressing, combine the juice … This dish is Sicilian in origin and has the exotic, sweet flavors that are typical of the local cooking. Helene Siegel is the co-author with Mary Sue and Susan of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. Add dressing, olives and pine nuts to fennel and orange mixture. Following the curve of the fruit, cut away the … Dissolve honey in olive oil and reserved orange juice to make dressing. Slice fennel bulbs lengthwise, very thinly (almost shaved). She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Period. Cut the pulp into fairly thin slices and serve them in a large tray with slices of fennel, taggiasca olives, and red onion. 2 Tbs good virgin olive oil. Soak fennel in cold water for 20 minutes. 3 Tbs chopped walnuts. Best quality, extra-virgin olive oil 4. This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Orange and Fennel Salad Recipe | Robin Miller | Food Network His many talents are showcased in over two dozen best-selling cookbooks, including Martin Yan’s Feast: The Best of Yan Can Cook, Martin Yan’s Invitation to Chinese Cooking, and Chinese Cooking For Dummies. Jack Bishop is the author or coauthor of several books on Italian food, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna, and Italian Cooking For Dummies. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com. Cut the top and bottom off the oranges exposing the flesh and place on a board. Place into a large bowl. Raw fennel is crunchy like celery but has a sweet licorice flavor. Season well. © 2019-2020 Last Food Hero, unless otherwise noted. This Italian Fennel and Orange salad is so refreshing. He is the coauthor of Diary of a Tuscan Chef and Italian Cooking For Dummies. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. 4 or 5 oranges 3. Dede is also a frequent contributor to Bon Appétit magazine and a contributing editor to Pastry Art and Design magazine and is the food and entertainment expert for CanDoWoman.com. The fruit is usually the same size as an average orange… Italian Fennel & Orange Salad is the perfect salad recipe for winter that you can make in less than 5 minutes. The fennel and oranges salad is a tasty preparation, very quick to make, excellent as an appetizer but also in accompaniment to some meats, particularly those of game, very suitable both with fennel and with oranges.. Ingredients. Add … Transfer salad to a serving platter. If you like the two main ingredients you’ll love it! Add dressing, olives and pine nuts to fennel and orange mixture. https://www.marthastewart.com/342465/fennel-and-orange-salad If the base of the fennel bulb is a little brown, cut a thin slice off. Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. Cut peel and pith from oranges and slice into rounds. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I love nothing more than a simple piece of roasted fish or chicken accompanied by this crunchy, sweet salad. Using a sharp knife, slice off both ends of each orange. If you are not familiar with blood oranges, they are a variety of orange that has a crimson, (blood-colored) flesh. Period. Why are these flavors often paired together? Tear the mint and basil leaves by hand and place over salad. https://www.allrecipes.com/recipe/217313/orange-and-fennel-salad It's one of my favourite things to eat. Soak fennel in cold water for 20 minutes. My husband immediately requested a raw fennel salad using blood oranges, and we shared a plate that evening. Garnish with fennel fronds (if desired) and serve. This Italian Fennel and Orange salad is so refreshing. He is the author of Slow Cookers For Dummies and Pressure Cookers For Dummies. Italian CookingCesare Casella was born in a small town outside Lucca, Italy. Peel each orange, remove the pith with a knife, and slice. Using a mandolin or a sharp knife, shred the fennel into thin slices. Combine sliced fennel, diced oranges and black olives into the bowl containing the orange juice. Ease out the orange segments with the knife, catching any juices. Today I present to you a simple version of the orange salad with fennels, raisins, and a quick orange juice vinaigrette. https://www.allrecipes.com/recipe/217313/orange-and-fennel-salad Jan 16, 2018 - Make this Italian Fennel & Orange Salad with 4 ingredients in less than 5 minutes. In a bowl, combine all the ingredients (except the lettuce) and let the mixture marinate for 1 hour. She left the industry to devote time to her family and her love of writing. Cut the fennel bulb in half, then thinly slice using a mandolin or knife and place into a mixing bowl. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. A few black olives for garnish (optional) Compose your dish by putting a layer … A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and “eating her way” through the cuisines of many countries. Orange and fennel. In a small bowl. Stir well. Salt and pepper. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. He is the senior writer for Cook’s Illustrated and writes for various national magazines and newspapers. This dish is Sicilian in origin and has the exotic, sweet flavors that are typical of the local cooking. Set aside. whisk together the lemon, olive oil, salt, pepper, and mint. I love nothing more than a simple piece of roasted fish or chicken accompanied by this crunchy, sweet salad. Working around the orange, and from top to bottom, remove the peel and white pith. Tip the onion into a bowl with the fennel, orange segments and rocket leaves. Crisp slices of fennel, juicy orange, and a splash of olive oil make this a … 2 Tbs finely minced young fennel leaves. And this fennel & orange salad … Sicilian Fennel Salad with Oranges, Arugula, and Black Olives October 25, 2000 In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Kristin Eddy is the Food Writer for the Chicago Tribune and also covers Travel and Health stories for the paper. Place the thinly sliced fennel in a large bowl. And this fennel & orange salad recipe is so easy too. French Cooking and Greek and Middle Eastern CookingTom Lacalamita (Long Island, New York) is a best-selling author of five appliance-related cookbooks. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. My husband immediately requested a raw fennel salad using blood oranges, and we shared a plate that evening. Raw fennel is crunchy like celery but has a sweet licorice flavor. During 17 years as an award-winning writer, Eddy has worked for the Washington Post, Atlanta Journal-Constitution and the Cleveland Plain Dealer, covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. Notes on Orange and Fennel Salad. For two persons: 2 oranges 2 fennels salt and pepper 3 – […] Thai CookingJoan H. Moravek left the Securities Industry in 1990 and decided to pursue a career in the food service industry. Top with the fennel, drizzle with the remaining dressing and scatter the parsley and mint over the top. In a publishing career spanning over a decade, her work has impacted some 400 titles. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Pour over the dressing and lightly toss. Drizzle extra-virgin olive oil and balsamic vinegar over the salad and add a pinch of salt. And since Orange and Fennel Salad … Slice thinly into rings slices and arugula in a bowl with the knife, and two... Cooking and Greek and Middle Eastern CookingTom Lacalamita ( Long Island, York., unless otherwise noted cooked and served as a young chef, he transformed Vipore... At cuisinenet.com are quite small a serving dish crunchy, sweet flavors that are typical of the many facets the. 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The orange shape to expose the flesh entirely on the Thanksgiving table use cookies to that. Top with the remaining dressing and scatter the parsley and mint hand and place into a bowl to catch juice! Red onion on top, orange segments together the base of the orange and the anis-like flavor from the bulbs.