SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE
Provided by Molly Yeh
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino.
APPLE FENNEL SALAD
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.
Nutrition Facts :
FENNEL-APPLE SALAD WITH WALNUTS
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
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
CELERY, APPLE, AND FENNEL SLAW
Provided by Bon Appétit Test Kitchen
Categories Salad Side No-Cook Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Mother's Day Graduation Father's Day Sukkot Backyard BBQ Buffet Apple Celery Fennel Fall Spring Summer Family Reunion Healthy Vegan Raw Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE
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
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
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APPLE & FENNEL SALAD WITH TAHINI-CIDER VINAIGRETTE
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Estimated Reading Time 5 mins
- Arrange the apple slices, fennel, radicchio, and smoked cheddar on a large platter or serving vessel of your choosing (you can also divide among individual plates). Season the salad lightly with salt and pepper.
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- Peel, core and coarsely grate the apple on a cheese grater. Place in a large bowl and immediately toss with cider vinegar to prevent browning.
- Remove stalks and fronds from the fennel bulb. Reserve some of the nicer feathery fronds for a garnish; discard the rest. Cut the fennel bulb in half and thinly slice on a mandoline (if you have one) or with a sharp knife. Place in the large bowl with the apple.
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