Pear And Fennel Salad Food

PEAR AND FENNEL SALAD

Pear and Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

FENNEL-PEAR SALAD WITH GRAPES AND PECANS

Fennel-Pear Salad with Grapes and Pecans image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.

CHOPPED CUCUMBER, PEAR, AND FENNEL SALAD

Chopped Cucumber, Pear, and Fennel Salad image

Provided by Kay Chun

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Pear Fennel Cucumber Healthy Low Cholesterol Vegan Pomegranate Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper

Steps:

Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

WARM CABBAGE, FENNEL AND PEAR SALAD

Warm Cabbage, Fennel and Pear Salad image

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 firm medium pears
1/4 cup brandy or Cognac, optional
3 tablespoons olive oil
1 large fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tablespoons lemon juice
2 teaspoons honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup crumbled or sliced Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.

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