ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
FENNEL, ARUGULA AND STRAWBERRY SALAD
White balsamic vinegar is sweeter than regular but still has an acidic bite. By simmering it until it's thick and syrup-like, it becomes concentrated in both tartness and sweetness. All you need to do is drizzle it over the salad -- no dressing required! If you are craving cheese, add some crumbled goat cheese over the top. It will add a creamy touch and is great with sweet strawberries and crunchy almonds.
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
- Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.
Nutrition Facts : Calories 220, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 7 grams, Sugar 15 grams
ARUGULA, FENNEL, AND PARMESAN SALAD
Steps:
- Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
- Serve salad sprinkled with Parmesan.
ARUGULA, FENNEL AND ORANGE SALAD
Make and share this Arugula, Fennel and Orange Salad recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
- In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
- Add the oranges. Season with salt and pepper and serve.
Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3
ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
ARUGULA, FENNEL AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams
LEMON, FENNEL, AND ROCKET (ARUGULA) SALAD
Make and share this Lemon, Fennel, and Rocket (Arugula) Salad recipe from Food.com.
Provided by Annisette
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the lemons and oranges into thin slices, removing any seeds.
- Thinly slice the fennel.
- Wash and dry the rocket leaves and tear them into small pieces.
- Chill all ingredients while making the Toasted Sesame Dressing: heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden. Remove from heat and cool. Pour mixture into a small container. Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
- Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl. Drizzle with the dressing.
SHAVED FENNEL AND ARUGULA SALAD
Provided by Becky Kelso
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
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