HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
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.
KALE SALAD WITH STRAWBERRIES AND FENNEL
The combination of fennel and strawberries may seem surprising, but they partner well with the addition of crunchy salty sunflower seeds and slightly bitter baby kale, giving you a great mix of flavors in every bite. Look for fennel bulbs with lots of fresh green fronds. The pale green inner fronds are the most tender.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups sliced strawberries, 1 small thinly sliced fennel bulb, 1/4 cup salted roasted sunflower seeds and 2 tablespoons each chopped chives and fennel fronds. Toss in 8 cups baby kale.
ROASTED FENNEL SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
- Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
- Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.
WARM FENNEL SALAD
Make and share this Warm Fennel Salad recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
- Slice the red onions.
- Thinly slice the radish.
- Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
- Once all in, cover & simmer until fennel is tender -- 30-40 minute.
- Uncover and season and let simmer another 10 minute.
- Plate mixed greens & radishes and top them with warm fennel salad.
- ** Excellent with grilled salmon!
Nutrition Facts : Calories 132.5, Fat 10.5, SaturatedFat 1.5, Sodium 475.1, Carbohydrate 11.3, Fiber 3.8, Sugar 1.1, Protein 1.9
ROASTED FENNEL AND ORANGE SALAD
Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.
Provided by DailyInspiration
Categories Lemon
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
- Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
- Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.
Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7
ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING
Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 6
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, ROAST LEMON & TOMATO SALAD
Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
- While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
- When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
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