Moroccan Fennel Salad Recipes
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
MOROCCAN FENNEL SALAD
Make and share this Moroccan Fennel Salad recipe from Food.com.
Provided by Norahs Girl
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine orange juice,lime juice,salt and pepper.
- Whisk in 3 Tbls olive oil and set aside.
- Quater the fennel bulbs length wise and slice thinly.
- Place in a bowl and add the sliced onion and radishes.
- Toss in some of the dressing,then add the watercress and rocket.
- Serve the salad on the butter lettuce.
- Looks very pretty served in individual glass bowls.
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- Prepare the fennel bulb by removing the stems and thinly slicing off any blemishes the bulb may have. Reserve a few fennel fronds for garnish. Remove the core (which is edible but can be tough), by slicing the bulb in half lengthwise and carving out the tough core with your knife. See photo. Slice thinly.
- Heat a large dry cast iron or heavy bottomed skillet for 2-3 minutes over medium high heat. Add olive oil and heat for about 30 seconds. You want the pan to be quite hot. Add fennel, stir once to coat, and leave it to cook over medium high heat untouched until the fennel starts to gently brown but not burn, approx. 3-5 minutes. As tempting as it may be, don't stir! It won't get that wonderful brown sear.
- Once fennel is nicely browned, sprinkle with 1/4t sea salt, reduce heat to medium low. Let the fennel cook until it is reduced and beautifully tender, approx. 20 mins. If the fennel becomes dry and starts to stick to the pan at any point, add a tablespoon or two of water. During the last 5 minutes of cooking, add drained raisins and fennel seed.
- Remove from heat, adjust seasoning and let cool. Serve at room temperature or chilled. Garnish with reserved fronds.Tip: Make it ahead! Flavors are best the next day after they've had a chance to meld.
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