GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
TOMATO FENNEL SALAD
Steps:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (
Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.
Provided by Kumquat the Cats fr
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
- While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
- Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
- Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.
Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7
GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE
Categories Salad Dairy Leafy Green Herb Olive Tomato Vegetarian Goat Cheese Bell Pepper Beet Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
- Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.
GRILLED CHICKEN, TOMATO AND BABY GREENS SALAD WITH BLUE CHEESE
Grilled chicken is sliced and tossed with fresh salad greens, tomatoes, bacon bits and blue cheese, then dressed with creamy blue cheese dressing.
Provided by Dole
Categories Dole
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 9.9 g, Cholesterol 144.2 mg, Fat 36.8 g, Fiber 5.4 g, Protein 35.6 g, SaturatedFat 9.3 g, Sodium 596.2 mg, Sugar 2.8 g
GRILLED AVOCADO AND MANGO SALAD WITH BABY GREENS
Had this in a restaurant in San Francisco 2 years ago and loved it. Simplicity ... was the key. Now theirs had artichokes which I didn't care for in this but I love fennel. So my version is a bit different but I absolutely love it. I added mango which of course is abundant down here in FL, but oh so good. I also did my version of a vinaigrette which I wanted a bit sweeter.
Provided by SarasotaCook
Categories Fruit
Time 40m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your fruit and fennel -- I keep the avocado half whole to grill and then cut in 2-3 wedges to serve. The mango I also keep in large slices to grill. The fennel, just thick slices. I drizzle the fruit and fennel with the olive oil, salt and pepper. Now I love to grill this outside, but if you don't have an outside grill don't worry. Use a grill pan. If you don't have a grill pan you can use a saute pan.
- Dressing -- Mix balsamic, honey, olive oil, salt, pepper and mix well. Simplicity.
- Plate -- To a large bowl add the baby greens and toss with just 1/4 cup of the dressing. Then top with the grilled avocado, mango, fennel and then a drizzle of the vinaigrette, Top with the macadamia nuts and cilantro.
Nutrition Facts : Calories 608.2, Fat 51.8, SaturatedFat 7.4, Sodium 262.3, Carbohydrate 40.8, Fiber 11.4, Sugar 25, Protein 4
GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES
Categories Salad Food Processor Bean Garlic Onion Tomato Side Fourth of July Vegetarian Backyard BBQ Summer Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
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