FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE
Provided by Molly Yeh
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino.
FENNEL SPRING SALAD
Great little salad, light and fresh, which works particularly well when it is followed by a fish main or for a light lunch on the go accompanied by some rustic bread.
Provided by lorilf
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slice the red onion and chop the shallots very thinly and put aside. Peel the skin of the oranges and cut out the orange segments. Cut the fennels in two then slice them very thinly. Save any fennel small green growth for decoration.
- Mix most of the shallot and all the fennel together in a large bowl. Add in a few drops of cider vinegar and good quality extra virgin olive oil. Mix well, cover and leave to marinate for at least half hour.
- Serve the fennel salad on the serving plates, sprinkle in the rest of the shallot, place the mozzarella balls and orange segments around each plate and display the red onion rings and fennel green stalks (as well as capers if you like them). Drizzle some more olive oil, grind some pink pepper and sea salt. If you want, you can add a drizzle of reduced balsamic vinegar for effect.
- If the taste of raw fennel is slightly too strong for the balance of your meal, you can blanch the fennel for 1 minute to mellow it before slicing. If you do, plunge it briefly in cold water and dry it before slicing.
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