Spinach Fennel And Portobello Salad Recipes

SPINACH, FENNEL AND PORTOBELLO SALAD

Steps:

• Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
• To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
• Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
• Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.

SPINACH AND FENNEL SALAD

Steps:

• Remove thick stalks from spinach and tear leaves into salad bowl.
• Trim leaves from fennel and reserve.
• Slice fennel bulb and add with nuts to the bowl.
• Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
• Just before serving, pour the dressing over the salad and toss well to coat.
• Garnish with fennel leaves.

PORTOBELLO-SPINACH SALAD

Steps:

• In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

FENNEL SPINACH SAUTE

Steps:

• In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

SPINACH, FENNEL AND FETA SALAD

Steps:

• Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
• Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE

Steps:

• Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
• Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
• Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.

SPINACH SALAD WITH FENNEL AND BLOOD ORANGES

Steps:

• Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
• In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
• In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.