Fantastically Easy Fennel Salad Recipes

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FENNEL SALAD



Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FANTASTICALLY EASY FENNEL SALAD



Fantastically Easy Fennel Salad image

Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.

Provided by souplover Sue

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 bulb fennel - trimmed, halved, and very thinly sliced
2 cups cooked beets, diced
3 green onions, thinly sliced
1 tablespoon fresh lemon juice
olive oil, or to taste
½ cup chopped fresh parsley
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.6 g, Fat 3.7 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 188.8 mg, Sugar 4.8 g

FENNEL AND PARSLEY SALAD



Fennel and Parsley Salad image

Provided by Donna Hay

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Fennel     Spring     Summer     Shower     Vegan     Parsley     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

Steps:

  • Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

FENNEL SALAD



Fennel Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 8m

Yield 4 servings

Number Of Ingredients 7

2 bulbs fennel, chopped
5 celery stalks, chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Combine all ingredients in a medium bowl and toss to combine.

FENNEL SALAD WITH ANCHOVY AND OLIVES



Fennel Salad With Anchovy and Olives image

This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 anchovy fillets, rinsed, blotted dry and roughly chopped
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
2 small garlic cloves, grated or mashed to a paste
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
3 medium fennel bulbs, trimmed and thinly sliced
Kosher salt and black pepper
About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
4 hard-boiled eggs (8 minutes), peeled and halved
Extra anchovy fillets, for garnish (optional)
Handful of Italian parsley leaves, for garnish

Steps:

  • Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
  • Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
  • Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

SIMPLE FENNEL SALAD



Simple Fennel Salad image

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!

Provided by JustJanS

Categories     Greens

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 fennel bulbs, trimmed and sliced reasonably thickly verically
salt & freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
4 cups salad leaves, bitter ones are good
1/2 small red onion, sliced very thinly
1/4 cup parmesan cheese, shavings

Steps:

  • Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
  • Turn and season browned side, cook a few minutes more until second side is golden,.
  • Remove to a serving plater, then scatter over the leaves, onion and cheese.
  • Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.

Nutrition Facts : Calories 253.1, Fat 17.6, SaturatedFat 4, Cholesterol 11, Sodium 313.6, Carbohydrate 19.3, Fiber 7.5, Sugar 0.9, Protein 7.9

ROASTED FENNEL AND GRAPE SALAD



Roasted Fennel and Grape Salad image

When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)

Provided by Hana Asbrink

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 50m

Yield 3 to 4 servings, as a side

Number Of Ingredients 13

1/4 cup walnut halves
2 medium fennel bulbs, about 1½ to 2 pounds, stalks removed, a few green fronds reserved for garnish
1 1/2 cups red seedless grapes
2 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1 wedge of Manchego cheese (about 2 ounces), rind removed
1/2 small shallot, thinly sliced into rings
1 1/2 tablespoons sherry vinegar
1 teaspoon orange zest plus 2 tablespoons juice (from about 1/2 orange)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt (Diamond Crystal)
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
  • Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
  • Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
  • Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

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