SHAVED FENNEL SALAD
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RADISH AND FENNEL SALAD
Steps:
- The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
- Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD
Categories Salad Citrus Vegetable Appetizer No-Cook Christmas Grapefruit Fennel Radish Fall Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 generous servings
Number Of Ingredients 10
Steps:
- Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
- While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
- Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
- Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
- Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD
Provided by Gabrielle Hamilton
Categories Salad Herb Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Grapefruit Mint Fennel Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.
FENNEL AND RADISH SALAD
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
- Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.
Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g
SHAVED RADISH, FENNEL, AND PARMESAN SALAD
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together oil, lemon juice, and mustard and season with salt and pepper.
- Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g
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- Using a sharp knife, cut peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl. Squeeze the membranes to release all the juice into a bowl, then set aside.
- Slice the avocado, then layer on a plate or shallow bowl with the fennel, radishes, and grapefruit segments. Top with fennel fronds.
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- Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
- Cut a slice off the top and bottom of each grapefruit so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the grapefruits as you can. Segment the grapefruits into a prep bowl. Reserve grapefruit juice for dressing.
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