SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA
Steps:
- Combine dressing ingredients in a sealable container and shake to emulsify.
- Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.
FENNEL, ENDIVE AND FRISEE WITH CASTELVETRANO OLIVES, SHALLOTS AND LEMON
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.
- Combine all ingredients in a dressing bottle or small bowl. Mix well before using.
APPLE, FENNEL AND ENDIVE SALAD WITH FETA
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the fennel, endives, tarragon and feta.
- Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 535 milligrams, Sugar 11 grams
FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE
Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).
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