In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil, lemon juice and salt and pepper to taste, and gently toss.

Citrus and Fennel Salad Serves 4 to 6. Note: Tangy-sweet citrus and crisp fennel with its gentle notes of anise pair beautifully in this simple, refreshing salad. Vary the citrus to suit your taste.

Toss the herb salad with 1 to 2 tablespoons of citrus vinaigrette, salt and pepper. Scatter the dressed herbs on top of the vegetables.

Arrange 3/4 of the greens on a platter, top with fennel and radishes. Drizzle on a tablespoon or two of olive oil. Squeeze the lemon over the top and add salt and pepper to taste.

This salad is bright and fruity, with bitter and sweet notes. It’s a lovely, uplifting wintery salad that is refreshing and satisfying. Orange is the key citrus, fully incorporated with its zest ...

Shaved Fennel + Citrus Salad With Parm + Herbs Serves 2 as a main, 4 as a side. Inspired by a European family who refuses to eat anything ugly. Ingredients: 1 large bulb of fennel (with the fronds!) ...

To prep the fennel for this salad Although you might not guess it, fennel is a member of the parsley family. It’s easy to cook with although it isn’t the easiest vegetable to cut.

Stir vigorously, or seal jar and shake well, until dressing is well combined. Pour dressing over salad, or serve it on the table with the salad. Serves 2 to 4. Source: Michelle Stark, Tampa Bay Times ...

3 Ruby Red grapefruit 1 jicama (or a piece of one), about the size of a medium apple 1 small fennel bulb (2-3 inches in diameter), fronds attached A few arugula leaves, chopped 4 tablespoons extra ...