FENNEL SALAD WITH CITRUS DRESSING
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
SHAVED FENNEL SALAD
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.
Provided by Andy Baraghani
Categories Bon Appétit Salad Fennel Spring Walnut Mint Parmesan Vegetarian Side Easter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
- Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
- Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
- Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
FENNEL SALAD DRESSING
This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
- Cover, and shake to combine.
- Add salt and pepper (and fresh parsley if using) to taste.
- Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
- Store the unused portion in the refrigerator.
- It should last at least one week (it is used quickly in our home).
Nutrition Facts : Calories 1016.9, Fat 110.3, SaturatedFat 11.4, Sodium 11.3, Carbohydrate 7.1, Fiber 1.7, Sugar 3.2, Protein 1.9
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
- Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
- Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.
FENNEL VINAIGRETTE DRESSING
Make and share this Fennel Vinaigrette Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.
- Simmer over low heat for 5 minutes.
- Pour over a bowl of sweet red onion and thinly sliced cucumber.
Nutrition Facts : Calories 246.9, Fat 27, SaturatedFat 3.7, Sodium 45.1, Carbohydrate 2.3, Fiber 0.4, Sugar 0.4, Protein 0.2
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