FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
FENNEL AND RADISH SALAD
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g
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 MUSHROOM SALAD
Steps:
- Put the shallot and vinegar in a ramekin, and set aside to macerate.
- Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES
This recipe comes from the 'Best of America's Test Kitchen' 2009. If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 to 2 tablespoons chopped fresh tarragon leaves. Prep time includes cooling time for vegetables.
Provided by TxGriffLover
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
- Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
- Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.
Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 1.4, Sodium 85.3, Carbohydrate 15.2, Fiber 4.6, Sugar 2.9, Protein 5.1
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
LEMONY RADISH & FENNEL SALAD
This salad makes use of the unique flavours of radishes and their leaves
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
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