ROASTED FENNEL SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
- Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
- Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.
ROASTED FENNEL AND GRAPE SALAD
When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)
Provided by Hana Asbrink
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 50m
Yield 3 to 4 servings, as a side
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
- Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
- Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
- Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.
ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
- Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
- Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.
FENNEL, GRAPE, AND GORGONZOLA SALAD
Categories Salad Leafy Green Vegetarian Quick & Easy Blue Cheese Fennel Winter Grape Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.
ROASTED RED BELL PEPPER AND FENNEL SALAD
Categories Salad Olive Fennel Bell Pepper Summer Healthy Lettuce Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
- Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
- Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
- Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
- Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
- Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.
Nutrition Facts : Calories 349 g, Fat 17 g, Protein 7 g, Sodium 156 g
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- Roast walnuts on a dry frying pan, tossing frequently so that they don't burn. Alternatively, heat up the oven to 180° C / 350° F and spread the walnuts on a baking tray. Toast for about 8 minutes, until golden and fragrant. Be aware that this second method works better for a larger quantity (2-3 cups) of nuts. Allow them to cool and chop roughly.
- Increase the oven temperature to 220° C / 425° F. Coat clean grapes in 1 tsp of olive oil, season with salt and pepper and place on a small baking tray. Roast for about 15-20 minutes, until the grapes become soft and get juicy.
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- Mix all of the dressing ingredients together in a small bowl. If using walnut / cashew butter instead of oil, add approximately 1 tbsp of water to thin the dressing out a little. Once the grapes come out of the oven, add the grape juice that gathers at the bottom of the baking tray into the dressing to balance it out with some natural sweetness.
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