Egg Salad With Lemon And Fennel Recipes

FENNEL EGG SALAD

Steps:

• Chop boiled eggs. Add remaining ingredients.
• Stir until well blended.

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Steps:

• Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
• Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
• To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

• Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

FENNEL, LEMON & MINT SALAD

Steps:

• Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
• Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

EGG SALAD WITH LEMON AND FENNEL

Steps:

• Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
• Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Chop eggs and stir into dressing with fennel and fronds.