Fennel Celery And Red Onion Salad With Salami And Cheese Recipes

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

FENNEL & CELERY SALAD

Steps:

• Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

FENNEL AND CELERY SALAD

Steps:

• Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE

Steps:

• If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
• Combine fennel, celery, onion, salami and cheese in a large bowl.
• Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
• Let stand 10 minutes before serving.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Steps:

• In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

ORANGE, RED ONION AND FENNEL SALAD

Steps:

• Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

FENNEL AND RED ONION SALAD WITH PARMESAN

Steps:

• In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper.
• Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
• To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.

FENNEL, CUCUMBER & RED ONION SALAD

Steps:

• Trim the base of the fennel and remove the leafy green tops.
• Using a mandolin or food processor slice very finely and place in a large bowl.
• Skin the red onion and slice finely as above. Add to the fennel.
• Cut the cucumber in half lengthways and remove the seeds with a small spoon.
• Slice finely using a peeler and add to the fennel and onion.
• Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
• Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
• To serve, arrange on a large plate and spoon over the remainder of the olive oil.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

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.

FENNEL-CELERY SALAD

Steps:

• Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.