PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
SNAP PEA SALAD WITH TARRAGON AND FENNEL
Steps:
- In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
- Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.
Nutrition Facts : Calories 190 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 246 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 5 grams
FENNEL, SUGAR SNAP PEAS, AND TARRAGON
This combination creates a satisfying crunch and texture and doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 177 g
PEACH AND FENNEL SALAD
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
- Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle with more olive oil.
- Serve the salad immediately after plating. It can't sit too long or the lemon juice will "cook" the bresola.
FENNEL, PEA AND BROAD BEAN SALAD
We had this salad as an appetizer at a diner party. My friend Samantha told me it was a Gordon Ramsay recipe. I am not a big Ramsay fan but think this salad is fab! So here it is to share...as far as I could tell the only thing Sam did different was giving us one egg each (quatered) Gordon says in his recipe to simmer the eggs for 9 minutes, seems a bit long to me, use your own judgement.
Provided by PetsRus
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
- Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
- Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
- Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
- Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
- Drain and refresh in a bowl of iced water.
- For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
- Drain all the vegetables and mix, pour over the dressing and toss well.
- Shell the eggs, then cut into quarters lengthways.
- When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
- Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.
Nutrition Facts : Calories 591.6, Fat 30.3, SaturatedFat 8.1, Cholesterol 219.8, Sodium 2989.4, Carbohydrate 35.6, Fiber 12, Sugar 5, Protein 44.6
PEA AND FENNEL SALAD
Make and share this Pea and Fennel Salad recipe from Food.com.
Provided by Spencer 2
Categories Vegetable
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl.
- Add the peas, fennel and tarragon to the bowl.
- Toss to coat. Season to taste with salt and pepper.
- Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.
Nutrition Facts : Calories 264.6, Fat 17, SaturatedFat 1.9, Sodium 139, Carbohydrate 23.7, Fiber 6.9, Sugar 9, Protein 8
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