Fennel Egg Salad Recipes

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

FENNEL EGG SALAD

Steps:

• Chop boiled eggs. Add remaining ingredients.
• Stir until well blended.

ORANGE FENNEL SALAD

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

FENNEL SALAD

Steps:

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

EGG SALAD WITH LEMON AND FENNEL

Steps:

• Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
• Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Chop eggs and stir into dressing with fennel and fronds.

FENNEL SALAD WITH ANCHOVY AND OLIVES

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.

FANTASTICALLY EASY FENNEL SALAD

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.

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Steps:

• Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
• Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
• To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.