Shaved Fennel And Parmesan Salad Recipes

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SHAVED FENNEL AND PARMESAN SALAD



Shaved Fennel And Parmesan Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
1/2 pound chunk Parmesan cheese

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

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan

Steps:

  • Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
  • Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
  • Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD



Shaved Radish, Fennel, and Parmesan Salad image

Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Steps:

  • Whisk together oil, lemon juice, and mustard and season with salt and pepper.
  • Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad image

This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."

Provided by newspapergal

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 small fennel bulbs
3 large white mushrooms
1/2 lemon
parmigiano-reggiano cheese
4 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Wash and trim fennel bulbs- cut away feathery tops and root end.
  • Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
  • Drizzle with 2 tbl of olive oil and season with salt and pepper.
  • Shave mushrooms into paper thin slices and scatter over fennel.
  • Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
  • With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
  • Serve immediately.

Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

  • With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SHAVED FENNEL SALAD



Shaved Fennel Salad image

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

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

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.

GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN



Green Bean and Fennel Salad With Shaved Parmesan image

Make and share this Green Bean and Fennel Salad With Shaved Parmesan recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb green beans
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 small fennel bulbs (about 1 pound)
2/3 cup shaved parmesan cheese (about 3 ounces)

Steps:

  • Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
  • In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
  • Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
  • Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.

Nutrition Facts : Calories 261, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 316.9, Carbohydrate 17.1, Fiber 7.2, Sugar 1.9, Protein 9.8

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN



Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

  • Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
  • Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
  • Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
  • To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

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