SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
FENNEL & CARROT SALAD
This gorgeous spring Fennel & Carrot Salad has mixes delicate strands of vegetables with red onion, toasted walnuts and a zingy vinaigrette.
Provided by Laura
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- Add the fennel, carrot, onion, and walnuts to a mixing bowl. In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.
Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 113 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
SHAVED CARROT & FENNEL SALAD WITH CREAMY PRUNE VINAIGRETTE
Dress up your dressing with a surprising ingredient - prune juice. This Shaved Carrot & Fennel Salad is simple amazing, thanks to a Creamy Prune Vinaigrette that adds a little...
Provided by Reed Dunn
Yield 4
Number Of Ingredients 12
Steps:
- Instructions Use a peeler to cut carrots into ribbons. Cut fennel and red onion into thin slices. Using a mandolin can help. Add to a large bowl with raisins and toasted walnuts, and toss with about ½ cup of Creamy Prune Vinaigrette. Refrigerate until ready to serve. For the vinaigrette: In a medium bowl, add mustard, prune juice, lemon juice, salt and pepper. Whisk together until well combined. Drizzle in olive oil while continuing to whisk, until vinaigrette starts to emulsify. Add in mayonnaise and whisk until smooth. Taste, adjust salt and pepper, as needed. Extra dressing will store in an air-tight container for up to 4 days in the refrigerator.
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
- Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
- Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.
BRAISED CARROTS AND FENNEL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice the carrots 1/2-inch thick on an angle.
- Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
- Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
CARROT AND RAISIN SALAD WITH FENNEL
Make and share this Carrot and Raisin Salad With Fennel recipe from Food.com.
Provided by Chef at Heart
Categories Vegetable
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor combine carrots fennel and green onion.
- process until coarsely grated.
- Add mayo, cream, oil, vinegar, sugar.
- Continue processing until well mixed.
- If to dry add more mayo.
- Transfer to bowl, add raisins and mis well.
- Refrigerate 2 hours for flavours to blend.
- ****you can add 1 cup chicken if desired.
- ***consider omitting salt if on a low sodium diet.
Nutrition Facts : Calories 667, Fat 39.8, SaturatedFat 8.4, Cholesterol 35.1, Sodium 770.4, Carbohydrate 79.9, Fiber 10.5, Sugar 44.6, Protein 5.8
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