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Fennel Citrus Salad

What do citrus & fennel have in common? They are both flavorful & in season during the same time. So they must pair well together! 🙂 

On a slightly different note,  When Italians are in the kitchen they tend to stick to the basic and keep seasonality in mind.

They do this because:

  1. Why complicate your life when cooking, you should enjoy the time you spend in the kitchen.
  2. Shopping for your meals in season not only gives you the best flavors but it also gives you more variety throughout the year.

We love the classic Italian citrus & fennel salad combo. It’s simple and reminds us of winter version of a caprese salad (minus the mozzarella). We’ve prepared this salad as a stand alone salad, but if you want to stretch the salad for serving more guest, add green lettuces. Nona never turned away any unplanned dinner guest.  

Prepping this salad takes our breath away…  

Fennel Orange Salad Prep

Looks like a show stopper on the buffet line #sopretty

Fennel Orange Salad

This salad maybe too pretty to share too… 
Fennel Orange Salad

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Fennel Citrus Salad

Fennel Orange Salad plate
  • Yield: 6-8 1x
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Ingredients

  • 2  pieces of oranges, blood oranges, grapefruit
  • 3 bulbs of Joe’s Premium Fennel
  • 2 tbs orange/ lemon juice
  • 1/3 cup Olive Oil/ Citrus olive oil
  • Salt & Pepper to taste

Instructions

  1. Peel the citrus  with paring knife so you keep the fruit round with all white rind removed. Slice them widthwise into thin round slices. Wash and thinly slice fennel widthwise. Arrange on small platter
  2. In a small bowl prep dressing, mix together juice, lemon juice and salad & pepper
  3. Toss salad with Dressing & mangia!

Notes

  • Add any of the following: Olives, roasted chopped almonds/ nuts

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Roasted Fennel & Carrots

Who says oven roasted vegetables are only for fall? We think spring time is a great time to roast veggies too. Classic spring vegetables are asparagus and artichokes, but let’s not forget the basics, carrots & fennel.

The reason why we think this veggie combination is simple: spring carrots are crisp and flavorful & fresh fennel is refreshing and aromatic, it is a match made in heaven. 

Why we love roasting veggies:

  1. easy prep
  2. easy clean up
  3. brings out delicious flavors that rich and warm

This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting like in this recipe from food network. We also, love adding fennel to a fresh salad. 

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Roasted Fennel & Carrots

Roasted Fennel and Carrots

Roasted veggies is a simple way with little prep to elevate a side dish. We love roasted carrots & fennel for spring side dish and this can either be done in your oven or on a tray over the BBQ.

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Ingredients

  • 2 Medium Joe’s Premium Fennel bulbs
  • 6 Medium Carrots, can be any color
  • Olive Oil
  • Salt & Pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash fennel & carrots. Trim fennel bulbs by removing large stalks. Cut fennel bulbs in half lengthwise and cut again in 1/2 in ch thick pieces. Slice carrots in half and lenthwise in about 3-4 inch pieces.
  3. Place cut fennel and carrots on baking sheet. Coast lightly with olive oil and salt and pepper.
  4. Back in oven for 25- 30 minutes or until browned and easy to pierce with fork.
  5. Remove from oven and mangia.

Notes

  • If cooking over BBQ place in disposable tin & cover with foil
  • Pairs well with lamb and chicken
  • This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting.

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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel & Beet Salad is a salad that will catch everyone’s attention. It’s bright colors of radicchio & beets are beautiful, blood orange citrus brings a little zing and fresh fennel adds that crunch factor! We love pairing this salad with a light white wine vinaigrette. Let the ingredients speak from them self.

Blood oranges can be very seasonal and traditional in season for California in the winter months. If you’re local supermarket or famers market is out you can sub for regular orange but note color won/t be there. 

Also, if you’re given the chance to use Treviso instead of regular ball radicchio, do it! You wont’ regret it? 

 

Radicchio Blood Orange Fennel Salad

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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel Salad
  • Author: J. Marchini Editor
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Ingredients

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Salad 

  • 1 head of Romaine Lettuce
  • 1 head of Joe’s Radicchio
  • 23 heads of Red Beets, roasted* see notes
  • 1 Blood Orange
  •  1 Fennel Bulb

Instructions

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Salad

  1. Wash romaine lettuce & radicchio & thinly slice.
  2. Chop off fennel ferns and toss, wash bulb & peel orange & toss rind. Slice fennel, orange, & beet width wise.
  3. Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

  • You can buy precooked beets, but if you buy fresh beets. Remove beet stems & wash beet bulb to remove any dirt. Coat in olive oil and roast in oven at 425 degrees for about 40 mins or until pierce at easy. Let cooler & remove skin.
  • If reds beets aren’t available pink  or yellow beets would be pretty too

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Radicchio Fennel and Pomegranate Salad

This is by far our favorite salad for your next holiday gathering. The green lettuce with the pop of the radicchio & pomegranates color with sweet fennel are a match made in heaven! We love bringing this to holiday potlucks to brighten up the spread and give a healthy option with tons of favor! 

 

Our favorite part homemade:

  • Croutons
  • Candied nuts

If you’re short on time you can buy these items but they are so worth making at home & you if you have time to prep you can make a day ahead. 

 

 

If you’re looking for another festive salad. Also, try our Trevsio and Tuscan Kale Caesar Salad.

 

Radicchio Holiday Salad

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Radicchio Fennel and Pomegranate Salad

Raddichio Castelfranco Fennel Salad

This salad is the perfect salad for any occasion but especially a holiday gathering. The pop of red in the radicchio & pomegranates color with sweet fennel and homemade candied pecans & croutons is a match made in heaven! Try it out for your next gathering.

  • Author: J. Marchini Farms
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Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Candid Nuts

  • ½ lb of Walnuts or Pecans
  • 2 tablespoon white sugar
  • 2 tablespoon butter
  • 2 tablespoon orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Dash of cayenne pepper (optional)

Salad

  • ½ cup pomegranate seeds
  • 1 head radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper

Instructions

Croutons

Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Candied Nuts

Put rack on center at 250°. Cover baking sheet with foil. Mix ingredients until nuts are coated. Spread a single layer on baking sheet and bake for 1 hour stirring every 15 minutes. Once done let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, candied nuts, and fennel & pomegranate seeds. Drizzle dressing over and toss to coat. Serve & enjoy

Notes

Do Ahead: Croutons and candied nuts can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator

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