ROMAINE AND FENNEL SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.
FENNEL SALAD WITH BALSAMIC VINEGAR
Make and share this Fennel Salad with Balsamic Vinegar recipe from Food.com.
Provided by CountryLady
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean romaine, dry it and tear into bite size pieces.
- Add the remaining vegetables.
- Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
- Toss to mix, then taste.
- Add more salt, pepper or vinegar as needed.
- Chop basil, add to the salad, toss again.
- Garnish with strips of roasted red pepper.
Nutrition Facts : Calories 185.3, Fat 14.3, SaturatedFat 2, Sodium 40.9, Carbohydrate 14.1, Fiber 5.8, Sugar 5.3, Protein 3.5
WILTED ROMAINE AND RED ONIONS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
- Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
- Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
- Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 4 grams
ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE
Categories Salad Leafy Green Parmesan Fennel Winter Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
- Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.
FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE
You can use white wine instead of rose, but rose gives a really nice color to the dressing.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield About 6 servings
Number Of Ingredients 12
Steps:
- Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.
ROMAINE, RED PEPPER AND FENNEL SALAD
Categories Salad Leafy Green Pepper No-Cook Quick & Easy Fennel Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.
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