Simple Fennel Salad Recipes

FANTASTICALLY EASY FENNEL SALAD

Steps:

• Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

SIMPLE FENNEL SALAD

Steps:

• Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
• Turn and season browned side, cook a few minutes more until second side is golden,.
• Remove to a serving plater, then scatter over the leaves, onion and cheese.
• Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.

ORANGE FENNEL SALAD

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

SHAVED FENNEL SALAD

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.

CITRUS FENNEL SALAD

Steps:

• Remove fronds from fennel bulbs; set aside for garnish. Cut bulbs into thin slices. In a large skillet, saute fennel slices in oil and butter until crisp-tender. , Stir in the juices, salt and pepper. Bring to a boil; reduce heat to medium. Cook and stir until fennel is tender, 5-6 minutes. , Remove from the heat; stir in orange segments. Serve over salad greens; top with reserved fennel fronds.

ROASTED FENNEL AND GRAPE SALAD

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.