Shaved Honeydew Fennel And Olive Salad Recipes

SHAVED HONEYDEW, FENNEL, AND OLIVE SALAD

Shaved Honeydew, Fennel, and Olive Salad image

Provided by Susan Spungen

Categories Salad Olive Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low/No Sugar Lunch Honeydew Fennel Summer Healthy Raw Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 1/2 pound honeydew melon, rind and seeds removed, shaved on a mandoline
1/2 fennel bulb, shaved on a mandoline, plus 2 tablespoons coarsely chopped fennel fronds
1/4 cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped

Steps:

Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.

SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL AND CRESS

Shaved Fennel Salad with Oranges, Lemon, Dill and Cress image

Provided by Michael Symon : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 clove garlic, minced
1 shallot thinly sliced, soaked cold water for 10 minutes, and drained
1/4 teaspoon salt
1 lemon, zested and juiced
1 orange, zested and juiced
2 small or 1 large bulb fennel, core removed and shaved
1 tablespoon chopped fennel fronds
2 tablespoons freshly chopped dill
3 oranges segmented
Freshly ground black pepper
1/4 teaspoon toasted and coarsely ground coriander seed
2 tablespoons extra-virgin olive oil
1 ounce watercress

Steps:

In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.

SHAVED FENNEL AND WILD MUSHROOM SALAD

Shaved Fennel And Wild Mushroom Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 15m

Yield Six to eight servings

Number Of Ingredients 6

Ingredients

4 teaspoons lemon juice
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
4 very fresh fennel bulbs, tough outer layers removed
4 fresh chanterelle or white mushrooms, brushed clean
Parmesan Reggiano

Steps:

Combine the lemon juice and olive oil in a small bowl. (Preferably, this salad should be prepared right before serving.) Season to taste with salt and pepper. Set aside.
Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible. Place in a bowl. Toss with 2 tablespoons of the lemon and olive oil mixture.
Scatter the fennel loosely over part of a serving platter. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections. Strew the mushrooms over the fennel pieces. Using a potato peeler or knife blade, make shavings of Parmesan. Scatter them over the mushrooms. Drizzle the remaining lemon and oil over the layers. Grind additional pepper over the top. Serve on a platter, leaving room for the vegetable salads below.

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

Ingredients

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 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

Ingredients

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 WITH ORANGES AND PECORINO

Shaved-Fennel Salad with Oranges and Pecorino image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Cheese Appetizer Vegetarian Quick & Easy Orange Fennel Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (first course) meals

Number Of Ingredients 6

Ingredients

3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer

Steps:

Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

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