SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
- Stir in almonds and season with more salt and pepper just before serving.
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
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
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.
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
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
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.
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
SHAVED FENNEL AND CHICKPEA SALAD
While a mandoline may seem "chef-y," it's actually a great tool for making perfectly thin slices of potato, beet, fennel and more. It is the most dangerous tool in the kitchen, but I'll show you some ways to use it safely and easily.
Provided by Melissa Clark
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
- Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
- Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
- Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
- Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.
SHAVED FENNEL SALAD
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
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.
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Provided by Daniel Patterson
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams
SHAVED FENNEL SALAD
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
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
CITRUS, CELERY, AND SHAVED FENNEL SALAD
Categories Salad Citrus Mustard Vegetable No-Cook Vegetarian Quick & Easy Low/No Sugar Grapefruit Orange Fennel Fall Winter Vegan Raw Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
- Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
- Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
More about "shaved fennel zucchini and celery salad recipes"
SHAVED FENNEL + CELERY SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Category SaladsEstimated Reading Time 3 mins
SHAVED ZUCCHINI-FENNEL SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Zucchini RecipesCalories 97 per servingTotal Time 20 mins
- Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
- Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.
SHAVED CELERY AND FENNEL SALAD - THE DEFINED DISH
From thedefineddish.com
Reviews 1Total Time 20 minsEstimated Reading Time 2 mins
- In a separate, small bowl combine all of the dressing ingredients and whisk until well combined.
SHAVED FENNEL & CELERY SALAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 20 minsServings 12Calories 108 per serving
SHAVED FENNEL AND CITRUS SALAD RECIPE - TODAY.COM
From today.com
SHAVED FENNEL SALAD - STONEHOUSE OLIVE OIL
From stonehouseoliveoil.com
FENNEL SALAD | RECIPETIN EATS
From recipetineats.com
ITALIAN SHAVED ZUCCHINI SALAD WITH FETA - LENA'S KITCHEN
From lenaskitchenblog.com
FENNEL AND CELERY SALAD WITH DATES AND SHAVED PARMESAN
From eatingbirdfood.com
HEALTHY RECIPES: SHAVED ZUCCHINI-FENNEL SALAD - WEBMD
From webmd.com
SHAVED FENNEL AND CELERY SALAD - PLATINGS + PAIRINGS
From platingsandpairings.com
FENNEL CELERY SALAD | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
10+ FENNEL SALAD RECIPES WITH LOTS OF FLAVOR | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RACHAEL'S RADISH, FENNEL AND CELERY SALAD | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
ZUCCHINI AND FENNEL SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE: SHAVED FENNEL SALAD WITH BLOOD ORANGES – UNION MARKET
From unionmarket.com
25 TRULY FABULOUS FENNEL RECIPES | MARTHA STEWART
From marthastewart.com
DEBORAH MADISON'S SHAVED FENNEL SALAD WITH CELERY AND EGG
From thewednesdaychef.com
SHAVED FENNEL AND CRUSHED OLIVE SALAD - SMITTEN KITCHEN
From smittenkitchen.com
SHAVED FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
SHAVED FENNEL, CUCUMBER AND CELERY SALAD – CLAUDIA'S TABLE
From claudiastable.com
SHAVED ZUCCHINI SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CELERY AND FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
SHAVED FENNEL SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
SHAVED CELERY, FENNEL, AND RADISH SALAD RECIPE | PBS FOOD
From pbs.org
SHAVED FENNEL, CELERY, AND RED ONION SALAD WITH SALAMI - LIDIA
From lidiasitaly.com
ALICE WATERS' SHAVED FENNEL SALAD - MOTHER WOULD KNOW
From motherwouldknow.com
3 INGREDIENT SAUTEED ZUCCHINI AND FENNEL {PALEO, WHOLE30
From tastingpage.com
CELERY CUCUMBER SALAD - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
FENNEL SALAD WITH CUCUMBER AND DILL - FEASTING AT HOME
From feastingathome.com
SHAVED FENNEL, ZUCCHINI RIBBONS & DUKKAH SALAD
From saladswithanastasia.com
SHAVED FENNEL AND RADISH SALAD | WILLIAMS SONOMA
From williams-sonoma.com
SOFT SHELL CRAB FRANCAISE OVER CARROT FENNEL SLAW AND LIME AOILI
From necn.com
SHAVED FENNEL SALAD WITH LEMON - FAMILYSTYLE FOOD
From familystylefood.com
FENNEL AND ZUCCHINI SUMMER SALAD WITH CITRUS VINAIGRETTE
From themigonikitchen.com
APPLE FENNEL SALAD - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love