TOMATO AND SHAVED FENNEL SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- Place fennel in the center of serving plate. Surround with the tomatoes, alternating colors.
- Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.
SHAVED FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the arugula, oranges and fennel. Add the olive oil and lemon juice and toss to combine. Season with salt and pepper.
- Serve immediately.
SHAVED CARROT, FENNEL, AND TANGERINE SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
- Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
- Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
- Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.
CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.
SHAVED SALAD WITH PROSCIUTTO BITS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings and about 1 1/2 cups vinaigrette
Number Of Ingredients 15
Steps:
- For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.
- For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.
- Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.
CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD
This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat - it tastes so much better than canned. This can be prepped ahead so you can plate up at the last minute
Provided by Barney Desmazery
Categories Side dish, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
- Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
- Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.
Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
CRAB AND FENNEL SALAD
Yield Makes 2 (first course) servings
Number Of Ingredients 11
Steps:
- Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
- Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
- Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
- Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
- Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
- Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.
CRAB CAKES CHIARELLO
Enjoy this recipe made with Progresso® crispy panko bread crumbs. Try this restaurant fare you can easily make at home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
- Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
- In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
- Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Crab Cake, Sodium 250 mg, Sugar 0 g, TransFat 0 g
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