RADICCHIO, SHAVED FENNEL, AND POMEGRANATE SALAD
Provided by Diana Yen
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.
FENNEL-RADICCHIO SALAD
Categories Salad Leafy Green Olive Vegetable Appetizer Side No-Cook Picnic Valentine's Day Low Cal Fennel Winter Shower Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
- Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.
RADICCHIO, RADISH, AND FENNEL SALAD
Make and share this Radicchio, Radish, and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
- Combine radicchio, radishes, fennel, and cucumber in large bowl.
- Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
- Add dressing to salad; toss to coat, and garnish with toasted pine nuts.
Nutrition Facts : Calories 149.6, Fat 12.7, SaturatedFat 1.4, Sodium 50.1, Carbohydrate 9.2, Fiber 1.7, Sugar 4.2, Protein 2
FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
- Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
- To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.
ITALIAN RADICCHIO & FENNEL SALAD
Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fennel Bulb, cut off the top leaves and the rough bottom.
- Cut the bulb into 1/2" strips.
- Arrange Lettuce, olives and fennel artistically on a serving plate.
- Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
- Season with salt and a dash of sugar.
- Pour over the salad& serve.
RADICCHIO AND ENDIVE SALAD WITH ORANGES, FENNEL, AND POMEGRANATE SEEDS
Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
- Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.
SHAVED FENNEL AND PARMESAN SALAD
Provided by Molly O'Neill
Categories dinner, weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
- Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
- Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams
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