Fennel Red Onion And Parsley Salad Recipes

ORANGE, RED ONION AND FENNEL SALAD

Orange, Red Onion and Fennel Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

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

Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

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.

ROMAINE AND FENNEL SALAD

Romaine and Fennel Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 hearts of romaine, torn or rough cut
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Steps:

Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

FENNEL, CUCUMBER & RED ONION SALAD

Fennel, Cucumber & Red Onion Salad image

Make and share this Fennel, Cucumber & Red Onion Salad recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 fennel bulbs
1 large red onion
1/2 cucumber
4 tablespoons cider vinegar
7 tablespoons extra virgin olive oil
1 tablespoon dill, chopped
fresh ground black pepper

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.

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Parsley, Fennel, and Celery Root Salad image

Categories Salad Leafy Green Vegetable No-Cook Fennel Fall Shallot Parsley Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
1 1/2 cups small curly parsley sprigs (from 2 large bunches)
1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
2 1/2 to 3 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

FENNEL AND CELERY SALAD

Fennel and Celery Salad image

Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.

Provided by Danielle DePasquale

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

Ingredients

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g

FENNEL AND PARSLEY SALAD

Fennel and Parsley Salad image

Provided by Donna Hay

Categories Salad Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Dinner Lunch Fennel Spring Summer Shower Vegan Parsley Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

Steps:

Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Parsley Salad With Fennel and Horseradish image

I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.

Provided by Alison Roman

Categories easy, salads and dressings, appetizer, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 fennel bulbs, thinly sliced
1 large bunch parsley, tender stems and leaves
1/4 cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Steps:

Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE

Fennel, Celery and Red Onion Salad With Salami and Cheese image

From lidiasitaly.com . I watched Lidia make this on her TV show, and looked up the recipe. I'm not a huge fan of fennel, but this salad is really refreshing, I've made it a couple of times with just the veggies, and also with just the salami. All versions are tasty,

Provided by duonyte

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, trimmed and cored
3 large celery ribs, trimmed
1/2 medium red onion, thinly sliced
4 ounces salami, thickly sliced and julienned
4 ounces caciocavallo or 4 ounces smoked mozzarella cheese
1 large lemon, juice of
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
ground black pepper
1/2 cup chopped fennel leaves

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.

Nutrition Facts : Calories 351.9, Fat 33.6, SaturatedFat 6.6, Cholesterol 20.2, Sodium 693.2, Carbohydrate 9.6, Fiber 3.4, Sugar 2.2, Protein 5

FENNEL, ORANGE, AND PARSLEY SALAD

Fennel, Orange, and Parsley Salad image

Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory. Raw fennel is cool and crunchy and excellent in salads.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 6

Ingredients

2 medium fennel bulbs, (8 ounces each)
5 medium oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered, pitted black olives
1 teaspoon olive oil
Coarse salt and ground pepper

Steps:

Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

Nutrition Facts : Calories 131 g, Fat 2 g, Protein 2 g

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