Fennel Salad With Soy Green Goddess Dressing Food

FENNEL AND GREENS SALAD

Steps:

• For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
• For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
• Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

FENNEL GREEN SALAD

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.

GREEN GODDESS SALAD DRESSING

Steps:

• Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
• Refrigerate until ready to serve and pour over favorite salad or greens.

FENNEL SALAD WITH LEMON DRESSING AND PARMESAN

Steps:

• Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.
• Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.
• Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.
• Serve immediately!

FENNEL SALAD WITH CITRUS DRESSING

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

FENNEL SALAD DRESSING

Steps:

• Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
• Cover, and shake to combine.
• Add salt and pepper (and fresh parsley if using) to taste.
• Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
• Store the unused portion in the refrigerator.
• It should last at least one week (it is used quickly in our home).

FRISéE AND CELERY SALAD WITH TOASTED FENNEL-SEED DRESSING

Steps:

• Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
• Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
• Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.

GREEN BEAN AND FENNEL SALAD

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.