Fennel Cucumber Red Onion Salad Food

CUCUMBER FENNEL SALAD

Steps:

• In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Steps:

• In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

FENNEL, CUCUMBER & RED ONION SALAD

Steps:

• Trim the base of the fennel and remove the leafy green tops.
• Using a mandolin or food processor slice very finely and place in a large bowl.
• Skin the red onion and slice finely as above. Add to the fennel.
• Cut the cucumber in half lengthways and remove the seeds with a small spoon.
• Slice finely using a peeler and add to the fennel and onion.
• Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
• Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
• To serve, arrange on a large plate and spoon over the remainder of the olive oil.

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE

Steps:

• If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
• Combine fennel, celery, onion, salami and cheese in a large bowl.
• Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
• Let stand 10 minutes before serving.

FENNEL AND CUCUMBER SALAD

Steps:

• Toss fennel, radishes, and cucumber.
• Whisk oil and lemon together.
• Add mint, salt and pepper and whisk again.
• Pour dressing over vegetables and toss.
• Serve well chilled.

CUCUMBER & FENNEL SALAD

Steps:

• Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
• Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

FENNEL AND CUCUMBER SALAD

Steps:

• Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
• Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
• Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

FENNEL AND RED ONION SALAD WITH PARMESAN

Steps:

• In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper.
• Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
• To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.

RAW FENNEL AND RED ONION SALAD

Steps:

• Combine all ingredients except the cheese in a salad bowl and toss. Garnish with the parmesan cheese and serve.

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Steps:

• Make Dressing:
• Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
• With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
• Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
• With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion well and pat dry between paper towels.
• Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

CUCUMBER AND RED ONION SALAD

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.