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
CITRUS FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.
WARM SHAVED FENNEL WITH PINK GRAPEFRUIT
Provided by Anne Burrell
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a mandoline, slice the fennel into thin shavings.
- Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful to only cut away the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all the segments are released.
- In a large saute pan over medium heat, coat with olive oil and add the fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, olive slivers, and juice and sprinkle with the fennel fronds. Serve immediately.
WARM CHICKPEA, FENNEL & PEPPER SALAD
A vibrant salad that tastes delicious either hot and cold
Provided by Ruth Watson
Categories Lunch, Side dish, Snack
Time 1h
Number Of Ingredients 14
Steps:
- For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
- Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
- Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
- Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
- Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.
Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.25 milligram of sodium
FENNEL & CELERY SALAD
This simple salad is a refreshingly crisp and crunchy addition to any meal
Provided by Ursula Ferrigno
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.
Nutrition Facts : Calories 57 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
More about "warm fennel salad food"
WARM FENNEL SALAD RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
料理 Modern Australian推定読み取り時間 1 分対象人数 8合計時間 1 時間
- Preheat oven to 180C. Cut 4 fennel bulbs into wedges (reserve fronds) and set aside. Heat half the oil in a large frying pan over medium-high heat, add fennel wedges in batches and cook, turning once, until golden (1-2 minutes each side). Transfer to a roasting pan large enough to fit fennel wedges in a single layer and set aside.
- Add onion and half the garlic to frying pan, stir occasionally over medium-high heat until tender (2-3 minutes), then scatter mixture over fennel. Deglaze pan with Pernod, add stock, half the lemon rind and half the lemon juice, season to taste and bring to the boil. Pour over fennel wedges, roast until tender (25-30 minutes). Remove fennel wedges and keep warm, then simmer braising juices over high heat until reduced to 40ml (4-5 minutes).
- Meanwhile, thinly shave remaining fennel on a mandolin and place in iced acidulated water with reserved fennel fronds until crisp.
- Dry-roast fennel seeds until fragrant (1 minute), coarsely crush in a mortar and pestle then transfer to a bowl. Add reduced braising liquid, remaining garlic, lemon rind and juice and remaining oil, season to taste and whisk to combine.
WARM ROASTED FENNEL SALAD FOR TWO - MAY I HAVE THAT …
From mayihavethatrecipe.com
5/5 (2)カテゴリ Salad料理 Veganカロリー 363 (1 人分)
- While fennel is cooking, combine the pumpkin seeds, maple syrup, salt, pepper and oil in a bowl and toss well. Transfer them to a skillet and cook over medium heat until golden. Let them cool
- Heat the olive oil in a large skillet over medium heat. Add the cabbage, orange juice, salt and pepper, and cook for 3-5 minutes or until slightly tender (cook for longer if you prefer a more tender consistency)
WARM FENNEL SALAD RECIPE - CHARLES LEARY, VAUGHN PERRET
From foodandwine.com
5/5 (1)
OUR BEST FENNEL SALADS - FOOD & WINE
From foodandwine.com
推定読み取り時間 1 分
HOW TO MAKE A WARM FENNEL, ORANGE AND HALLOUMI SALAD
From independent.co.uk
WARM CHICKPEA, FENNEL AND PARSLEY SALAD - FOOD & WINE
From foodandwine.com
TRY BETTINA'S WARM PEA & FENNEL SALAD RECIPE
From bettinaskitchen.com
GRILLED FENNEL SALAD WITH SHAVED PARMESAN - SIP …
From sipandfeast.com
WARM ROASTED PEAR AND FENNEL SALAD RECIPE | CHATELAINE
From chatelaine.com
WARM FENNEL SALAD - TASTE.COM.AU
From taste.com.au
WARM FENNEL SALAD WITH OLIVES, PINE NUTS AND ORANGE
From stltoday.com
WARM FENNEL GRAPEFRUIT AVOCADO SALAD - PESTO
From pestoandmargaritas.com
WARM BEET FENNEL SALAD - BLOG - ONLY GOOD SIMPLE
From onlygoodsimple.com
ROASTED FENNEL SALAD WITH APPLES, ARUGULA & FARRO
From walderwellness.com
WARM FENNEL SALAD WITH GRAPES AND FETA - IT'S A VEG …
From itsavegworldafterall.com
FENNEL SALAD | RECIPETIN EATS
From recipetineats.com
ROASTED FENNEL AND PEAR SALAD - UNCOMPLICATEDCHEF
From uncomplicatedchef.com
10 BEST FENNEL SALAD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love