WINTER FENNEL SLAW WITH CANDIED WALNUTS
Provided by Molly O'Neill
Categories easy, salads and dressings
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, combine the walnuts, sugar and 1/4 cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from the pan. Set aside to cool.
- In a large mixing bowl, combine the fennel, red onion and orange segments. Set aside.
- In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the Tabasco and season the orange juice mixture with salt and pepper. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
- Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 42 grams, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 498 milligrams, Sugar 12 grams, TransFat 0 grams
FENNEL SLAW
Provided by Florence Fabricant
Categories easy, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
- Slice fennel very thin, and place in bowl. Mix with onion.
- Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 10 grams
FENNEL SLAW
Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except fennel.
- Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
- Toss fennel with enough dressing to coat, then season with salt and pepper.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
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