Fennel Escarole And Radish Salad Recipes

RADISH AND FENNEL SALAD

Steps:

• The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL AND RADISH SALAD

Steps:

• In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
• Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

FENNEL, ESCAROLE, AND RADISH SALAD

Steps:

• Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

RADISH AND FENNEL SALAD

Steps:

• Tear lettuce leaves into bite-size pieces, and place in a serving bowl with radishes, fennel, and red onion.
• Make the dressing: Whisk together orange juice, oil, and dill. Season with salt and pepper. Just before serving, drizzle dressing over salad, and toss.

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

ESCAROLE, FENNEL, AND ORANGE SALAD

Steps:

• Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
• Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
• Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
• Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

FENNEL, MUSHROOM AND RADISH SALAD

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

LEMONY RADISH & FENNEL SALAD

Steps:

• Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
• Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.