Fennel Mushroom And Arugula Salad Food

ARUGULA AND MUSHROOM SALAD

Steps:

• Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
• Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
• Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
• Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

FENNEL, MUSHROOM AND ARUGULA SALAD WITH SEARED SCALLOPS

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, vinegar and 1/4 teaspoon each of salt and pepper.
• In a large skillet, heat 1 tablespoon of the olive oil. Add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.
• Spread the mushrooms in an even layer and cook over moderately high heat, without stirring, until deeply browned on the bottom, about 4 minutes. Stir the mushrooms and continue cooking until tender, about 3 minutes longer. Transfer to a plate.
• Return the skillet to high heat and add the remaining 1 tablespoon of oil. Season the scallops with salt and pepper.
• When the oil is hot, add the scallops to the skillet along with the remaining 1 tablespoon of butter; tilt the pan to coat the undersides of the scallops with butter.
• Cook, without stirring, until the scallops are deep brown on the bottom, about 3 minutes. Turn the scallops and cook until browned on the second side and just cooked through, about 3 minutes longer.
• In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing. Transfer the salad to 2 large plates.
• Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.
• Shave thin slices of Parmesan cheese on top and season with pepper. Drizzle with truffle oil and serve at once.

FENNEL-ARUGULA SALAD

Steps:

• Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

FENNEL, MUSHROOM, AND ARUGULA SALAD

Steps:

• In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

MARINATED MUSHROOM AND ARUGULA SALAD

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
• Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
• Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
• Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

FENNEL, ARUGULA AND STRAWBERRY SALAD

Steps:

• Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
• Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.

MUSHROOM AND CHEDDAR FRITATTA AND ARUGULA SIDE SALAD

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
• Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
• Arugula Salad:
• 1 large bunch arugula leaves, washed and dried
• 1/4 cup olive oil
• 1 lemon, juiced
• 10 grinds black pepper
• Couple pinches salt
• Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

FENNEL AND MUSHROOM SALAD

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

SHAVED FENNEL SALAD WITH DILL, ARUGULA AND WALNUTS

Steps:

• Directions:.
• 1. In a medium bowl combine fennel, zucchini, and dill. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt. Cover and shake well to combine. Add dressing to fennel mixture; toss to coat. Marinate at room temperature for at least 20 minutes or up to 1 hour.
• 2. To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.
• From the Test Kitchen.
• To toast walnuts, preheat oven to 350 degrees F. Spread nuts on a baking sheet. Bake about 7 minutes or until toasted and fragrant, stirring twice.
• Icon: high fiber, energy boosting, gluten free, vegetarian.