Fennel And Celery Slaw Food

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FENNEL AND CELERY SLAW SALAD



Fennel and Celery Slaw Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons white wine vinegar
2 teaspoons sugar
1/3 cup extra-virgin olive oil
1/2 pound shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW



Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

  • Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
  • Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
  • Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

FENNEL AND APPLE SLAW



Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

Steps:

  • To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
  • Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
  • Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

FENNEL AND CELERY SLAW



Fennel and Celery Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons honey
2 tablespoons white balsamic vinegar
1 tablespoon grated shallot
Juice of 1 lemon
1/3 cup EVOO
1 cup coarsely chopped parsley tops
4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
Kosher salt and freshly ground pepper
Toasted pistachios or walnuts, chopped, to garnish

Steps:

  • Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN



Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

  • Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
  • Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
  • Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
  • To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

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