Fennel Red Onion And Parsley Salad Food

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.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

FENNEL AND CELERY SALAD

Steps:

• Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

ROMAINE AND FENNEL SALAD

Steps:

• Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

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.

LENTIL AND FENNEL SALAD

Steps:

• To prepare dressing, combine first 7 ingredients, stirring with a whisk.
• To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
• Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
• Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
• Sprinkle 1 tablespoon parsley over top of salad.
• Cover and chill at least 1 hour.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
• Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

FENNEL, LEMON & MINT SALAD

Steps:

• Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
• Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

ROASTED FENNEL AND ORANGE SALAD

Steps:

• 1. Preheat the oven to 200°C (400°F/Gas 6). Trim the fronds off the fennel and reserve. Remove the stalks and cut a slice from the base of each fennel bulb 5 mm (1/4 inch) thick. Slice each bulb into six wedges, place in a baking dish and drizzle with 60 ml (2 fl oz/1/4 cup) of the olive oil. Season well. Bake for 40-45 minutes, or until tender and slightly caramelised, turning once or twice during cooking. Remove from the oven and allow to cool. 2. Using a sharp knife, cut a thin slice off the top and bottom of each orange. Slice off the skin, removing as much pith as possible. Working over a bowl to catch the juices, slice down the side of an orange segment, between the flesh and membrane. Repeat on the other side and lift the segment out. Repeat with all the segments, then squeeze out and reserve any orange juice remaining in the membranes. Place the segments in another bowl with the onion and olives. 3. In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Season well. 4. Pour half the dressing over the salad, mix well and transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing and scatter the parsley and mint over the top. Chop the reserved fennel fronds, sprinkle over the salad and serve.

CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE

Steps:

• Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
• Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
• When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
• Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
• Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.