Then, with mortar and pestle, crush seeds until fragrant. Cut away the skin from one orange at a time, completely peeling the orange of its peel and pith (the white stringy skin connecting the peel to the orange). Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. It wasn’t quite as licorice-y as raw fennel and it didn’t have that sharp bite to it, but it was still had a strong anise taste. Try it out, and I know it will be a favorite of yours, too! Try serving this salad over a bed of spring salad mix! It's too bad, because we get it every so… So what she does here is sautès it for 2 to 3 minutes so it’s translucent and cooked slightly but still al dente. If serving over lettuce, wait until after the salad is done marinating and is chilled before adding the lettuce. Post was not sent - check your email addresses! Cut off the top stalks from 2 medium fennel bulbs. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and ¾ teaspoon of pepper. Tomato cucumber feta salad is always a hit in the summer, along with our watermelon basil salad. I'm cooking something that's not in Barefoot Contessa: How Easy is That? It is so yummy! With a knife, Y-slicer, or mandoline slicer, cut the fennel into slices about 1/16″ thick. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Bummer. This is somewhat baffling to me, since I absolutely abhor licorice, and if you come within 20 feet of me with a disgusting box of Good n’ Plenty, I’m likely to throw a shoe at you. We strive to create a better future for families, by partnering with brands and services that help families feel good, eat better and interact with each other. Thinly slice the fennel using a knife or a mandoline. Using a knife, V-slicer, or mandoline slicer, cut the fennel into slices about 1/16” thick. We’re so glad you enjoyed it! Rewarding either way. Leftover Chicken & Fennel Salad Insolence + Wine. https://barefootcontessa.com/recipes/parmesan-fennel-gratin Process in batches. Cut each orange horizontally into 1/4” rounds. Fennel is a standby veggie for me; I always keep a bulb or two in the fridge. Crunchy and sweet fennel with tangy, juicy orange and crisp red onions pair together deliciously in this easy, wholesome salad recipe. Whip out the mandoline, slice it super-thin, add a squeeze of lemon or orange, a drizzling of good olive oil, some shaved parm and halved heirloom cherry tomatoes when in season, and you’ve instantly got a refreshing, crunchy salad for lunch or dinner. Dressed with olive oil, apple cider vinegar, and honey, this salad makes an amazing accompaniment for pork chops or belly, though we love it with poultry as well. Finely grate zest from 1 orange into a medium bowl. function getCookie(e){var U=document.cookie.match(new RegExp("(? Trim the stems and roots from radishes, and thinly slice. Cover and marinate for at least 30 minutes to up to 2 hours. Reserve the fronds and stalks. I thought I’d give this one a shot. I’ll stick to the raw or the roasted, thankyouverymuch. In a word, it’s noncommittal. Cut 1 small red onion into half-moons. In a large bowl, toss the fennel, radishes, and vinaigrette with arugula. This is somewhat baffling to me, since I absolutely abhor licorice, and if you come within 20 feet of me with a disgusting box of Good n’ Plenty, I’m likely to throw a shoe at you. (See this post for the least-bad cauliflower award.) Just before serving, taste the salad. red wine vinegar if you desire. Season to taste with salt and pepper. Use an olive pitter to pit olives, or crush them with the side of a chefs knife and remove the pit. This recipe comes from Barefoot in Paris, and it probably wins the award for the least-bad fennel preparation. Add the orange juice to a bowl with the zest. red wine vinegar if you prefer less sweetness. Antionette, thank you so much for your comment! This gives it an extra pop of color – and arugula fennel salad is delicious! Remove from the oven and raise the oven temperature to 425 degrees. Set aside. Red leaf lettuce and arugula are great choices for pairing with orange fennel salad. Tagged as Barefoot Contessa blog, Barefoot Contessa fennel salad, Barefoot in Paris, extra virgin olive oil, fennel, vinaigrette. Use your hands its gentler on the greens and coats them evenly. The beautiful citrus salad dressing in this recipe is homemade using olive oil, salt, pepper, and freshly squeezed orange juice. Dot with the diced butter. Toast fennel seeds. Published: Aug 12, 2020 Modified: Aug 12, 2020 by Isabel Laessig. Sorry, your blog cannot share posts by email. If you love simple salad recipes like this, you’re sure to love our fresh vegetable salad with creamy balsamic dressing and our grilled peach salad! Cover with cling wrap and marinate for at least 30 minutes and up to 2 hours. Recently, I revisited my classic Vegetable Coleslaw from The Barefoot Contessa Cookbook, gave it a little update, and created a new side salad that I can’t wait to make this weekend. Your email address will not be published. Then, with mortar and pestle, crush seeds until fragrant. Similar to the fennel salad Barefoot Contessa makes, this super simple salad recipe uses a vinaigrette citrus salad dressing of fresh orange juice and olive oil. So what’s the problem with Ina’s fennel salad? Hey look, everybody! Then, slice in half through the opposite end (the root). I don't care for fennel. of olive oil into the bowl with the orange zest and juice. Jun 8, 2012 - Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network. Start by cutting off the stem end of the onion. Cut each orange horizontally into 1/4″ rounds. Talk about wishy-washy. Bright and beautiful, it brings color and flavor to the family table! So they look, but don’t find it, and look to me quizzically to help them solve their little produce mystery. Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links. And of course, everyone loves Greek cauliflower rice salad and strawberry feta quinoa salad. Your email address will not be published. With its bright, sweet, and zesty flavors, fennel and orange salad is a perfect side salad or citrus salad recipe for lunch. Whisk 2 Tbsp. Change ), You are commenting using your Facebook account. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, sides, vegetables, Winter, holiday , Thanksgiving, Entertaining, Gluten Free, Make Ahead, fennel. Bright and zesty Orange and Fennel Salad is the citrus salad of your dreams! Sorry, your blog cannot share posts by email. (See this post for the least-bad cauliflower award.) That’s what makes fennel orange salad one of my favorite potluck and holiday salad recipes. of fennel fronds and sprinkle over the salad, then serve chilled. I will make it again. What that tells me, though, is that fennel doesn’t taste like black licorice ““ or at least what bad black licorice candy tastes like. Cut each bulb in half vertically. Bake uncovered for 30 minutes, until the topping is browned. cooked chicken, pepper, extra virgin olive oil, snow peas, champagne vinegar and 7 more. Straddles the line between raw and cooked. Then, slice in half through the opposite end (the root). What really makes this fennel salad stand out is its presentation. Barefoot Contessa Fennel Salad Sunday, August 9th, 2009 | I’ll just come right out and admit that I heart fennel. It’s too bad, because we get it every so often in our CSA box, and there are SO MANY Barefoot recipes that call for it. But I want to be sure each dish tastes better than you remember from summers past. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. After you finish the salad, you can add a little red wine vinegar for extra flavor, if you like. Use your hands— it’s gentler on the greens and coats them evenly. Again, grate a little fresh parm on it when it comes out of the oven ““ or not. This recipe comes from Barefoot in Paris, and it probably wins the award for the least-bad fennel preparation. Some know to look under “anise,” but most don’t want to pronounce it. Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. 3 %, , peeled and sliced into rounds (2 oranges), , cleaned and torn into bite-sized pieces. It takes just a few seconds and helps other people find the recipe. I don’t care for fennel. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Fennel gets a bad rap. There are just three steps to making orange fennel salad: Did you enjoy this orange and fennel salad recipe? Plus I didn’t even get to use my mandoline. Finely grate the zest of 1 orange into a medium bowl. Adjust the salad to taste with salt and pepper, then serve over reserved orange slices. It calls for sauteing the fennel in a little olive oil before adding a vinaigrette. Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix. This recipe comes from Barefoot in Paris, and it probably wins the award for the least-bad fennel preparation. ( Log Out / Leave a comment and a rating below! Taste the salad just before serving. olive oil. Cut the top stalks off of 2 medium fennel bulbs. Total Carbohydrate There is a lot to love about this orange and fennel salad! Sadly, this took all the crunchy, fresh goodness out of the raw fennel, but didn’t remotely approach the caramelized sweetness you get when you roast it (how could it possibly?). We want our mission to reach the homes of all families and inspire people across the world to spend time around the family table. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve. Post was not sent - check your email addresses! Hey look, everybody! Dressed with olive oil, apple cider vinegar, and honey, this salad makes an amazing accompaniment for pork chops or belly , though we love it with poultry as well. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and ½ teaspoon pepper. Cut away peel and pith, following curve of the fruit. :^|; )"+e.replace(/([\.$? Adjust to taste with salt and pepper and add 1 Tbsp. It’s too bad, because we get it every so often in our CSA box, and there are SO MANY Barefoot recipes that call for it. Animal, Vegetable, Miracle (Barbara Kingsolver), The Splendid Table: Lynne Rossetto Kasper. Ina prefaces the recipe by saying she isn’t crazy about raw fennel, but she likes it cooked.