Spring Apple And Fennel Salad With Dijon Vinaigrette Recipes

SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA

Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 large shallot, minced
2 navel oranges, juiced
1/2 navel orange, zested
1 small lemon, juiced
2 teaspoons Dijon mustard
Couple pinches salt
About 15 to 20 grinds black pepper
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1/4-pound ricotta salata, shaved

Steps:

Combine dressing ingredients in a sealable container and shake to emulsify.
Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

ARUGULA AND FENNEL SALAD WITH LEMON-HERB VINAIGRETTE

Arugula and Fennel Salad with Lemon-Herb Vinaigrette image

Provided by Paul Young

Categories appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 teaspoon sugar
Salt
3 cipollini onions, peeled
2 cloves garlic
1 shallot, finely diced
5 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
1/2 cup champagne vinegar
2 tablespoons lemon zest, plus 1 1/2 lemons, juiced
Freshly ground black pepper
1 1/4 cups olive oil
1 bunch fresh chives, chopped
1/4 cup sliced almonds
1 1/2 cups arugula
8 grape tomatoes, halved
2 small bulbs fennel, sliced
1/2 cup grated jack cheese, for garnish

Steps:

Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! Remove from the heat and let cool.
To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad With Cider Vinaigrette image

Bon Appetite. Sept 2000 - but I found it in my 2001 book. Wouldn't this be great along side a gourmet pizza?

Provided by dicentra

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or 1/2 cup apple juice
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large granny smith apple, quartered, cored, thinly sliced
1 medium fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans, toasted (about 2 ounces)

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl.
Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 2.3, Sodium 34.3, Carbohydrate 15.3, Fiber 4.6, Sugar 7.7, Protein 2.4

FENNEL-APPLE SALAD WITH WALNUTS

Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

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.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad with Cider Vinaigrette image

Categories Salad Fruit Vegetable Side No-Cook Picnic Backyard BBQ Vinegar Apple Pecan Fennel Arugula Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

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