FENNEL GREEN SALAD
Herb grower Mary Sisson Eibs of Tucson, Arizona says, "Fennel is a hardy plant with many uses. One favorite is this crisp salad. The subtle fennel dressing has a wonderful homemade flavor."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat.
Nutrition Facts :
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
CHICKPEA PANCAKE WITH WILTED GREENS, FENNEL, AND OLIVES
This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.
Provided by Alaina Sullivan
Yield 2 servings
Number Of Ingredients 24
Steps:
- Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
- Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
- Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12-15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
- Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
- Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
- Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
- Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.
FENNEL AND APPLE SALAD
Fennel and Apple Salad is an ideal winter salad bursting with a refreshing taste and a slight crunch in every bite. Simple, easy, 4 ingredients, and only 10 minutes to make and chill.
Provided by 2 sisters recipes
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- First, place the olive oil, apple cider vinegar, and salt into a dressing bottle or glass jar, close it and shake it to blend. If you like, you can add some freshly cracked black pepper, but it's not necessary.
- Second, rinse both the fennel bulb and apple. Cut off the long stalks of the fennel and discard them. Save a few of its feathery leaves to add to the salad.
- Next, using a mandolin, select the size of the blade you prefer. I used the middle blade size, creating slivers of both the fennel and apple that aren't too thin and not too thick.
- Shave the fennel, and transfer to a salad bowl.
- Then shave the green apple. Place the slices of the apple into one pile and with a knife cut the pile into fourths. Transfer to the salad bowl.
- Drizzle with some dressing over the salad, toss, and taste. If you prefer, you can add more vinaigrette to your liking, including seasoning with more salt to your taste. Toss some of the feathery leaves in, as a garnish.
- Cover with clear wrap and chill at least one hour or more before serving.
- Serve chilled.
- Yields: 6 servings
FENNEL AND GREEN APPLE SALAD
High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.
Provided by Xexe383
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop off the fronds where they meet the body of one fennel bulb.
- Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
- Repeat with the other bulb.
- You should have 2 cups of sliced fennel. Set them aside.
- chop one tablespoon of the fronds and set them aside also.
- Put the fennel and the apple into a mixing bowl.
- Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
- Toss gently, taste and season with salt and pepper.
- Arrange the salad on a large, chilled serving platter.
- Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.
Nutrition Facts : Calories 245.5, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 190.9, Carbohydrate 21.8, Fiber 6, Sugar 9.6, Protein 5.2
FENNEL SALAD WITH CITRUS DRESSING
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN AND FENNEL SALAD
Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
SWEET FENNEL GREENS
Adopted from the Cancer Connection site. This is a tasty and healthy way to get your greens in. Low in calories, good source of protein and fiber
Provided by Chef1MOM-Connie
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
- Add the fennel and garlic and stir.
- Immediately add greens to simmering liquid.
- "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
- Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
- Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
- Enjoy greens steaming hot.
Nutrition Facts : Calories 8.4, Fat 0.2, Sodium 1.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.4
AVOCADO, GRAPEFRUIT AND FENNEL SALAD
Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.
Provided by Heidi
Number Of Ingredients 14
Steps:
- Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
- For the Dressing
- Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.
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FENNEL, LENTIL, AND SALMON SALAD - FOOD NOUVEAU
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Servings 4Total Time 35 mins
- For the citrus dressing: In a bowl combine all the ingredients. Close the jar and shake vigorously to combine. Set aside until needed. (The dressing can be made in advance and will keep refrigerated for 2 weeks.)
- For the salmon salad: Add the rinsed red lentils to a medium saucepan and cover with 1 inch (2 cm) water. Place over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes, or until the lentils are al dente. Test the lentils towards the end of the cooking time to make sure they don’t turn overcooked and mushy. (If you accidentally overcook the lentils, don’t throw them away. Drain and let them cool and turn them to hummus. And then cook another batch of lentils for this salad.) Drain the lentils, then rinse under cold running water. Set aside.
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FENNEL AND CELERY SALAD WITH DATES AND SHAVED PARMESAN
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- Preheat oven to 350°. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
- Thinly slice your celery and fennel. Make sure you slice the celery hearts on a diagonal angle so you get pretty slices.
- Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!
WINTER SALAD WITH FENNEL AND POMEGRANATE - FAMILYSTYLE FOOD
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- To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
- Add crème fraiche and olive oil and blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
- Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
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- Add the Leafy Fronds to Salads: Strip the fronds from the stalks and toss them in your next green salad. They’ll add just the faintest hint of licorice to each bite.
- Make Fennel Pesto: As Sara Kate would be quick to point out, any green is pesto waiting to happen. Try tossing fennel pesto with pasta or rubbing it onto meat before roasting.
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- Save for Stock: If inspiration fails to strike, at the very least you can stick the stalks and fronds in the freezer and save them for the next time you make vegetable or chicken stock.
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