Fennel And Roasted Pepper Salad With Olives Food

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

ROASTED FENNEL SALAD

Steps:

• Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
• Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
• Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.

FENNEL AND PEPPER SALAD

Steps:

• On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine the red peppers, olives, celery and romaine in a large bowl.
• In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

PASTA SALAD WITH OLIVES, ROASTED FENNEL AND ONIONS

Steps:

• Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
• Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
• Set aside the fennel and onion.
• In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
• Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
• Season to taste with salt and pepper.
• Dice the onion, fennel and tomatoes and add to the cooled pasta.
• Add the olives, herbs, and dressing and toss.
• Cover and refrigerate for 1 hour before serving.
• To serve, sprinkle with Romano cheese and crushed red chili peppers.

BABY SHELL PASTA SALAD WITH KALAMATA OLIVES AND ROASTED FENNEL

Steps:

• Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
• Heat the oven to 375 degrees.
• Toss the 3-4 cloves (or more if desired) of whole unpeeled garlic with the fennel and the sliced onions with the 3 Tbsp olive oil OR vegetable oil; spread on a small greased cookie sheet or baking pan, and roast in the oven until lightly browned and tender (approx 20-30 minutes).
• Remove from oven; set aside the fennel and onion.
• In a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
• Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
• Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
• Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
• Cover and chill for 1 or more hours to blend the flavors.
• Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
• ***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.

ROASTED BEET AND FENNEL SALAD WITH BLACK OLIVES & PINE NUTS

Steps:

• Pre-heat oven to 350. Cut the tops off the beets and reserve for another use or discard. Rinse the beets and wrap each in aluminum foil. Place the beets on a baking sheet and roast for 1 hour. Allow to cool and refrigerate in the foil for up to 3 days before use.
• Remove beets from the foil, cut off the stems and tail and slide off the peel. Cut the beets into a rough julienne = 1/8" x 1 1/2".
• Mince the garlic and rough chop the rosemary. Finely slice the onion. Toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. Salt and pepper to taste and put aside.
• Remove the top from the fennel bulb and put aside for another use or discard. Slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.
• Place the fennel in a bowl and zest the lemon over the top. Add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. Salt and pepper to taste.
• Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
• To serve, toss the beets lightly with the fennel. Top with the olives and pine nuts, and using a vegetable peeler, shave the Romano Cheese over the top and drizzle with remaining Olive Oil and enjoy!

ROASTED FENNEL WITH OLIVES AND GARLIC

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Serve warm or at room temperature.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

• Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.