SHAVED FENNEL SALAD WITH AVOCADO & LEMON
Adapted from Stacy Adimando's Piatti A few notes: A mandoline is not essential, but I find it very helpful for slicing the fennel thinly. I recently bought a new Benriner mandoline, and wow: what a difference. Highly recommend: $34.
Provided by Alexandra Stafford
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water - about a tablespoon. Set aside.
- In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it's too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it's not tart enough, add more lemon (or a splash of vinegar).
- Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.
ARUGULA, AVOCADO AND FENNEL SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
- Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
ORANGE, FENNEL, AND AVOCADO SALAD
Categories Salad Fruit Vegetable Side Vegetarian Quick & Easy Orange Avocado Fennel Fall Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
- Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.
MELON AND AVOCADO SALAD WITH FENNEL AND CHILE
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
- Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
- Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
- Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.
FENNEL AND AVOCADO SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
- Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
- Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
- Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
- Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams
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