Fennel Radicchio And Walnut Salad Recipes

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Fennel and Radicchio Salad With Anchovy and Egg image

The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
Salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
1/4 teaspoon grated lemon zest
1 small garlic clove, grated or smashed to a paste
1 medium head radicchio (about 12 ounces)
3 large eggs (cooked 8 minutes), cooled in ice water and peeled
4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

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.

FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE

Fennel and Radicchio Salad with Olive Vinaigrette image

Provided by Kay Chun

Categories Salad Olive Appetizer Side No-Cook Valentine's Day Vegetarian Quick & Easy Fennel Winter Vegan Radicchio Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

2 teaspoons Dijon mustard
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped pitted Kalamata olives
1 medium fennel bulb (3/4 pound)
4 ounces radicchio or Treviso, leaves torn into smaller pieces
1/4 cup basil leaves, torn if large
1 tablespoon chopped chives (optional)
Special Equipment
Mandoline or other adjustable blade slicer

Steps:

Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

FENNEL-RADICCHIO SALAD

Fennel-Radicchio Salad image

Categories Salad Leafy Green Olive Vegetable Appetizer Side No-Cook Picnic Valentine's Day Low Cal Fennel Winter Shower Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 Servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

Steps:

Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

FENNEL AND WALNUT SALAD

Fennel and Walnut Salad image

Categories Salad Nut Vegetable Side No-Cook Vegetarian Walnut Fennel Spring Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 large fennel bulbs, trimmed, sliced
2 tablespoons extra-virgin olive oil
1 large head radicchio, separated into 6 outer leaves
1/3 cup chopped walnuts

Steps:

Place fennel in medium bowl. Add oil and toss to coat. Season to taste with salt and pepper. Place 1 radicchio leaf on each plate. Fill with fennel. Sprinkle with walnuts and serve.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts image

Categories Salad Cheese Leafy Green No-Cook Quick & Easy Fall Gourmet

Yield Serves 8

Number Of Ingredients 10

Ingredients

For the dressing
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

Steps:

Make the dressing:
In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

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