Shaved Carrot And Fennel Salad With Honey Vinaigrette Recipes
SHAVED CARROT, FENNEL, AND TANGERINE SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
- Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
- Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
- Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.
WILD DANDELION GREENS WITH SHAVED FENNEL AND LEMON-HONEY VINAIGRETTE
Steps:
- Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.
- Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.
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- Prepare the carrots by slicing off their ends and peeling off the outer layer. Then, use a vegetable peeler to create thin shavings. Prepare the fennel by removing the stalks and any discolored outer pieces. Keep the bulb and its core intact, and use the vegetable peeler to make shavings from the bulb until you reach the center. (It's a lot easier to peel a whole fennel bulb than it is to peel individual pieces of fennel.) When you get to a point where it becomes difficult to keep shaving the veggies, thinly slice whatever is left. Be sure to remove and discard the fennel core.
- Combine the shavings and pistachios in a large bowl. In a small bowl, whisk together the dressing ingredients, and pour it over the veggies and nuts. Mix until well coated. Garnish with chopped fennel fronds before serving.
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