FENNEL WITH PARSLEY, PARMESAN, AND LEMON
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
- Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 116 g, Fat 9 g, Fiber 2 g, Protein 4 g
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
FENNEL, LEMON & MINT SALAD
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
LENTIL AND FENNEL SALAD
Make and share this Lentil and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.8, Fat 7.5, SaturatedFat 1.1, Sodium 303.1, Carbohydrate 42, Fiber 19.6, Sugar 3.7, Protein 16.2
PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
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