Fennel And Walnut Salad Recipes

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FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

FENNEL, ORANGE AND WALNUT SALAD



Fennel, Orange and Walnut Salad image

Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. 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 recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.

Provided by FlemishMinx

Categories     Oranges

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 fennel bulbs
2 oranges
1/2 lemon, juice of, only
1 tablespoon extra virgin olive oil
salt and pepper
7 whole walnuts, cut in small pieces

Steps:

  • Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
  • Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
  • Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
  • Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
  • In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
  • Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
  • Just before serving, sprinkle the walnut pieces over the salad and mix well.

Nutrition Facts : Calories 144.7, Fat 8.3, SaturatedFat 0.9, Sodium 61.1, Carbohydrate 17.7, Fiber 5.7, Sugar 6.5, Protein 3.2

FENNEL AND ORANGE SALAD WITH WALNUT PESTO



Fennel and Orange Salad with Walnut Pesto image

I find that makes a delicious appetizer, side dish or partner for a piece of fish. But there are other ways fennel also tastes delicious. Because braising is a method that requires some time, the anise flavor that some people may not enjoy when sampling raw fennel melts away when you cook it.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 bulbs fennel, with tops
2 tablespoons olive oil
Kosher salt
1 teaspoon red pepper flakes
1 cup dry white wine
1/2 cup water
About 1/4 to 1/2 cup lightly toasted and roughly chopped walnuts
1 lemon, juiced
Sea salt
1/4 cup hazelnut oil
Splash orange liqueur
2 oranges, peeled and broken into sections
2 cups arugula leaves, washed and dried

Steps:

  • Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
  • Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature.
  • Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside.
  • Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS



Fennel-Celery Salad with Blue Cheese and Walnuts image

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Provided by Claire Saffitz

Categories     Bon Appétit     Salad     Celery     Fennel     Thanksgiving     Fig     Blue Cheese     Vegetarian     Walnut     Wheat/Gluten-Free     Side

Yield 8 servings

Number Of Ingredients 11

1/2 cup chopped walnuts
1 medium shallot, halved lengthwise, divided
2 tablespoons whole grain mustard
1 teaspoon sugar
1/2 cup sherry vinegar or red wine vinegar, divided
1/3 cup olive oil
Kosher salt, freshly ground pepper
6 dried Turkish figs, very coarsely chopped
1 fennel bulb, core removed, very thinly sliced
6-8 celery stalks, very thinly sliced
4 ounces blue cheese, crumbled

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
  • Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
  • Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
  • Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
  • Do Ahead
  • Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

ROASTED BEET, FENNEL, AND WALNUT SALAD



Roasted Beet, Fennel, and Walnut Salad image

This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.

Provided by Julesong

Categories     Spinach

Time 1h

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 21

6 beets
1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons olive oil
2 fennel bulbs, with stalks (1 1/4 pounds)
2 cups sliced Belgian endive (about 2 small heads)
1/3 cup coarsely chopped walnuts, toasted
6 ounces fresh Baby Spinach
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper
3 tablespoons champagne vinegar
1/4 teaspoon balsamic vinegar
3 tablespoons honey
1 teaspoon freshly grated orange rind
2 tablespoons fresh orange juice
2 tablespoons freshly chopped basil
1/2 teaspoon finely minced fresh shallot, to taste (optional)
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
1 pinch nutmeg, to taste
1/2 teaspoon kosher salt
2 tablespoons reserved minced fennel leaves
1 tablespoon finely crumbled feta cheese (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
  • Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
  • While beets are roasting, prepare the other vegetables and dressing.
  • Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
  • Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
  • Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
  • In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
  • In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
  • When beets are done roasting, remove from oven and let cool slightly.
  • Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
  • Makes about 12 servings, 1 cup each.

Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS



Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts image

Crisp, refreshing, and beautiful: What more can you ask of a salad?

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
  • Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Fennel     Spring     Walnut     Mint     Parmesan     Vegetarian     Side     Easter

Yield 4 servings

Number Of Ingredients 11

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

Steps:

  • Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
  • Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

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FENNEL, ORANGE AND WALNUT SALAD RECIPE | GOOD FOOD
fennel-orange-and-walnut-salad-recipe-good-food image
2022-04-04 1. Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice. Cut out each segment, then squeeze …
From goodfood.com.au
Servings 4
Total Time 30 mins
Category Side Dish
  • 1. Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice.
  • 2. To make the dressing, whisk the lemon juice with 3 tbsp of the orange juice, mustard, sea salt, pepper, cumin and olive oil until smooth.
  • 3. Shave the fennel as finely as you can lengthways (a mandolin or slicer is good for this), and toss the fennel in the dressing with the orange segments, radish, olives, rocket (or watercress), mint and dill (or fennel fronds).


SHAVED FENNEL SALAD RECIPE | BON APPéTIT
shaved-fennel-salad-recipe-bon-apptit image
2018-03-20 Step 1. Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). …
From bonappetit.com
4.9/5 (21)
Estimated Reading Time 3 mins
Servings 4
  • Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.


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2. Place onion in shallow bowl, cover with cold water, and let stand 15 minutes. Drain and pat dry. 3. Cut peel, including all white pith, from oranges with paring knife. Cut segments free from …
From vegetariantimes.com


ROASTED BEET AND FENNEL SALAD WITH WALNUT BREAD CRUMBS
2021-04-28 Assemble the salad. Transfer roasted beets and fennel to a large serving bowl. Add the cooked chickpeas. Add ⅔ to ¾ of the walnut bread crumbs, along with 1 teaspoon of the …
From rainbowplantlife.com


ROASTED BEET, FENNEL, AND WALNUT SALAD RECIPE | MYRECIPES
Ingredient Checklist. Salad: 6 beets. 1 ½ teaspoons canola oil. 2 (1 1/4-pound) fennel bulbs with stalks. 2 cups sliced Belgian endive (about 2 small heads) ⅓ cup coarsely chopped walnuts, …
From myrecipes.com


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