Fennel Arugula Green Apple Salad With Marcona Almonds Parmesan Golden Raisins Recipe 435

FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)

Steps:

• Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

APPLE FENNEL SALAD

Steps:

• In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

FENNEL, ARUGULA AND GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN AND GOLDEN RAISINS

Steps:

• Place ¼ cup Sherry vinegar, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 large shallots, thinly sliced and 1 clove garlic, minced, into a lidded jar, close and shake. Add ¾ cup extra-virgin olive oil and shake again. In a large bowl, combine 1 large head frisée, torn into bite-size pieces, 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced, 2 Granny Smith apples, thinly sliced, 1 cup salted Marcona almonds, toasted, 1 cup golden raisins, 1 cup coarsely grated Parmesan cheese, 1 cup celery, thinly sliced crosswise, ½ pound baby arugula and ¾ teaspoon fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

FENNEL-APPLE SALAD WITH WALNUTS

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.

ROASTED BROCCOLI & FENNEL SALAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. To make vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper. Add the chopped onion and whisk well. Set aside. To make salad: In a large bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in a small bowl and toss with the remaining 1 tablespoon oil. Season both with salt and pepper and spread on separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from oven. Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature. From "Family Table: Favorite Staff Meals From Our Restaurants to Your Home" by Michael Romano and Karen Stabine

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

FENNEL AND GREEN APPLE SALAD

Steps:

• Chop off the fronds where they meet the body of one fennel bulb.
• Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
• Repeat with the other bulb.
• You should have 2 cups of sliced fennel. Set them aside.
• chop one tablespoon of the fronds and set them aside also.
• Put the fennel and the apple into a mixing bowl.
• Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
• Toss gently, taste and season with salt and pepper.
• Arrange the salad on a large, chilled serving platter.
• Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.