Fennel Salad With Balsamic Vinegar Recipes

FENNEL SALAD WITH BALSAMIC VINEGAR

Steps:

• Clean romaine, dry it and tear into bite size pieces.
• Add the remaining vegetables.
• Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
• Toss to mix, then taste.
• Add more salt, pepper or vinegar as needed.
• Chop basil, add to the salad, toss again.
• Garnish with strips of roasted red pepper.

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.

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.

FENNEL AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
• In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Steps:

• Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
• Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
• Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

SIMPLE FENNEL SALAD

Steps:

• Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
• Turn and season browned side, cook a few minutes more until second side is golden,.
• Remove to a serving plater, then scatter over the leaves, onion and cheese.
• Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.