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.
PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
LIDIA BASTIANICH'S FENNEL, OLIVE AND LEMON SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toss all ingredients together, and mix.
- Let sit at room temperature for 30 minutes before serving.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 464 milligrams, Sugar 2 grams
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
COUNTRY SALAD (LIDIA BASTIANICH)
In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.
Provided by ratherbeswimmin
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
- Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
- Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
- As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
- Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
- Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
- Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
- Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5
FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE
From lidiasitaly.com . I watched Lidia make this on her TV show, and looked up the recipe. I'm not a huge fan of fennel, but this salad is really refreshing, I've made it a couple of times with just the veggies, and also with just the salami. All versions are tasty,
Provided by duonyte
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
- Combine fennel, celery, onion, salami and cheese in a large bowl.
- Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.9, Fat 33.6, SaturatedFat 6.6, Cholesterol 20.2, Sodium 693.2, Carbohydrate 9.6, Fiber 3.4, Sugar 2.2, Protein 5
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