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.
CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.
LAMB SHOULDER WITH CITRUS-FENNEL SALAD
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lamb Citrus Orange Rosemary White Wine Fennel Roast
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.
- Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
- Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5-5 1/2 hours. Keep covered and let rest 30 minutes.
- Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
- Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
- Do Ahead
- Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.
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
CITRUS-FENNEL SALAD
Make and share this Citrus-Fennel Salad recipe from Food.com.
Provided by Bev I Am
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To peel oranges, cut off top and bottom, just to the pulp.
- Cut away peel and pith, following curve of the fruit.
- Cut orange into thin rounds.
- Thinly slice the fennel using a knife or a mandoline.
- Trim the stems and roots from radishes, and thinly slice.
- Set aside.
- Use an olive pitter to pit olives, or crush them with the side of a chefs knife and remove the pit.
- Slice olives into very small slivers.
- Toast fennel seeds.
- Then, with mortar and pestle, crush seeds until fragrant.
- Whisk them into remaining vinaigrette ingredients.
- In a large bowl, toss the fennel, radishes, and vinaigrette with arugula.
- Use your hands its gentler on the greens and coats them evenly.
- To assemble the salad, first lay down 34 orange rounds.
- Mound some salad mixture on top.
- Garnish with olives and shaved Parmesan.
Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 468.4, Carbohydrate 11.2, Fiber 2.7, Sugar 6.5, Protein 3.9
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL
A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.
Provided by Chef Kate
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 300° with rack the in lower third of the oven.
- In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
- Season lamb with salt and pepper.
- Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
- Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
- Remove lamb; set aside.
- Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
- Stir in tomatoes, lemons, chicken stock, and tomato paste.
- Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- Cover, and transfer to oven; cook for 1 hour.
- Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
- Transfer lamb and vegetables to a large serving platter; serve immediately.
Nutrition Facts : Calories 1469.7, Fat 110.3, SaturatedFat 44, Cholesterol 326.9, Sodium 494.6, Carbohydrate 36.1, Fiber 8.2, Sugar 4.4, Protein 82.3
SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Provided by Sarah Cook
Categories Dinner, Main course
Time 12h
Number Of Ingredients 6
Steps:
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
Nutrition Facts : Calories 514 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 50 grams protein, Sodium 0.29 milligram of sodium
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LAMB SHOULDER WITH CITRUS-FENNEL SALAD RECIPE | BON …
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5/5 (1)Estimated Reading Time 1 minServings 8
- Preheat oven to 300°. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about ¼" deep and spacing cuts about ¾" apart. Season generously all over with salt and pepper.
- Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
- Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5–5½ hours. Keep covered and let rest 30 minutes.
- Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
SLOW-ROASTED LAMB SHOULDER WITH ALMONDS RECIPE | GOOD FOOD
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Servings 4-8Total Time 2 hrsCategory Main-Course
- 1. Using a mortar and pestle, crush the garlic cloves, cumin seeds, sea salt, saffron, paprika, ginger, turmeric and cayenne, then add the butter to make a thick, creamy marinade. Rub the marinade into the lamb and refrigerate overnight.
- 3. Preheat oven to 130˚C. Place lamb shoulders in a roasting tin large enough to fit both and drizzle with 2 tbsp olive oil. Add 125ml water. Fold the edges of two sheets of foil together to make a tent over the lamb, seal tightly then cook for 2½-3 hours.
- 4. Reduce the heat to 110˚C and cook for 4 hours more (if using a single large shoulder, keep oven at 130˚C for a similar cooking time). When the meat is ready, you will be able to tease it from the bone with a fork. Remove from the oven and allow to rest for 20 minutes, opening up the foil a fraction, then shred the meat off the bone.
SARDINIAN LAMB WITH FENNEL - RECIPES - HAIRY BIKERS
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Cuisine ItalianCategory Main CourseServings 4-6
- Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat.
- Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.
- Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
- Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb.
- Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways.
- When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further.
- To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole.
SLOW ROAST LEG OF LAMB WITH FENNEL - SAINSBURY'S MAGAZINE
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5/5 (161)Category MainServings 8Total Time 4 hrs 15 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the garlic, salt, chopped thyme and oil together to make a paste. Use a small sharp knife to stab the lamb all over, and also cut a few deeper slashes. Massage the paste into the meat, and tuck a few small thyme sprigs into the slashes, if you like.
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- Remove the lamb from the tin and leave to rest, covered. Spoon any excess fat off from the liquid in the tin; return to the oven to brown the fennel and onions, at 200°C, fan 180°C, gas 6 for 15-20 minutes alongside the potatoes.
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