SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE
Provided by Molly Yeh
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino.
FENNEL VINAIGRETTE DRESSING
Make and share this Fennel Vinaigrette Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.
- Simmer over low heat for 5 minutes.
- Pour over a bowl of sweet red onion and thinly sliced cucumber.
Nutrition Facts : Calories 246.9, Fat 27, SaturatedFat 3.7, Sodium 45.1, Carbohydrate 2.3, Fiber 0.4, Sugar 0.4, Protein 0.2
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE
You can use white wine instead of rose, but rose gives a really nice color to the dressing.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield About 6 servings
Number Of Ingredients 12
Steps:
- Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.
FRUGAL GOURMET'S BASIC FENNEL DRESSING
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
Nutrition Facts : Calories 1007.8, Fat 109.2, SaturatedFat 16.6, Sodium 12.1, Carbohydrate 5.1, Fiber 0.6, Sugar 3, Protein 1
FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE
Steps:
- Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.
FENNEL SALAD DRESSING
This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
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).
Nutrition Facts : Calories 1016.9, Fat 110.3, SaturatedFat 11.4, Sodium 11.3, Carbohydrate 7.1, Fiber 1.7, Sugar 3.2, Protein 1.9
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