Fennel Endive And Frisee With Castelvetrano Olives Shallots And Lemon Recipes

FENNEL, FRISéE, AND ESCAROLE SALAD

Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories Salad Side Vegetarian Quick & Easy Dinner Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

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 AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Fennel and Endive Salad with Rose Vinaigrette image

You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield About 6 servings

Number Of Ingredients 12

Ingredients

2 large heads fennel, core removed, fronds reserved, and thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil
1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Steps:

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

ENDIVE AND FRISEE SALAD WITH ORANGES

Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

SHAVED HONEYDEW, FENNEL, AND OLIVE SALAD

Shaved Honeydew, Fennel, and Olive Salad image

Provided by Susan Spungen

Categories Salad Olive Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low/No Sugar Lunch Honeydew Fennel Summer Healthy Raw Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 1/2 pound honeydew melon, rind and seeds removed, shaved on a mandoline
1/2 fennel bulb, shaved on a mandoline, plus 2 tablespoons coarsely chopped fennel fronds
1/4 cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped

Steps:

Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.

LEMON FENNEL OLIVES

Lemon Fennel Olives image

Provided by Nancy Harmon Jenkins

Categories easy, appetizer

Time 10m

Yield 2 1-pint jars

Number Of Ingredients 7

Ingredients

1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
1 lemon, cut in half and sliced thinly
1 bulb fennel, trimmed and sliced thinly lengthwise
3 or 4 cloves garlic, peeled and thinly sliced
1 tablespoon green or black peppercorns
1 tablespoon fennel seeds
Extra virgin olive oil to cover olives

Steps:

Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams

QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE

Quick Sauteed Endive, Escarole, and Frisée image

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Steps:

Toss greens together, then divide into 2 batches.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES

Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives image

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Provided by sarahkai

Categories Italian Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
1 bulb fennel, cut into 1/4-inch thick slivers
1 yellow onion, cut into 1/4-inch thick slivers
½ teaspoon fennel seeds
4 cloves garlic, sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
½ cup white wine
1 (28 ounce) can whole peeled tomatoes in puree
½ cup pitted and halved Castelvetrano olives
2 tablespoons chopped fennel greens
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 13.4 g, Cholesterol 93.4 mg, Fat 15.1 g, Fiber 3.6 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 638.4 mg, Sugar 5.1 g

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