WEB10. Warm Roasted Fennel Salad. When fennel is roasted, the flavor transforms into something a little more delicate. Pepitas add some crunch and the cabbage adds contrast and color. The caramelized pepitas are flavored with maple syrup, so along with the added crunch, they add some sweetness, too.
Preview
See Also: best fennel salad recipe everShow details
WEBPlus, explore our entire collection of Fennel Recipes . Sautéed Fennel. Fennel Soup. Baked Fennel with Gorgonzola. Find salad recipes that make good use of fennel bulbs, from fresh and fruity sides to hearty main dishes …
See Also: italian fennel salad recipeShow details
WEBUsing a mandolin, shave fennel thinly and place in bowl. ( Or finely slice as thin as possible). Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion. Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
See Also: Salad RecipesShow details
WEBMake the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine. Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.
WEBSimple lemony dressing. Thinly slice or shave the fennel & apple using a mandoline or sharp knife. Add it to a salad bowl with thinly sliced celery, chopped herbs, pomegranate seeds and pecans. Toss together with the lemon dressing. Top with extra nuts and pomegranate seeds. Serve alone, with crumbled cheese or with your favorite protein.
WEBCut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely. Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss. Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.
WEBStep One: Get out your cutting board and slice the apple, fennel bulb, celery, and fennel fronds (which are optional, but recommended). Place in a large bowl. If using whole walnuts, toast them, chop them, and set them aside. Step Two: Add the extra virgin olive oil, apple cider vinegar or white wine vinegar, honey, sea salt, and freshly ground
WEBInstructions. Slice Fennel: Cut the end and the stalks off of the fennel bulb. Slice the bulb in half (or keep whole), and slice with the mandoline (or a very sharp knife) 1/6 inch thick. Assemble: Add the fennel to a medium sized bowl and add the olive oil, lemon juice, fresh parsley, salt, and pepper and mix well.
WEBPreparation. Step 1. Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes. Step 2. Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
See Also: Lemon Recipes, Salad RecipesShow details
WEBInstructions. In a nonstick pan, over high heat, toast the slivered almonds until golden without any oil by continuously stirring. Remove from the pan and place them into a bowl, set them aside to cool. You can also opt to not toast them. ¼ cup Slivered almonds. Trim the fennel bulb, cutting away the green section.
WEB1 large grapefruit, peeled & sliced into rounds. 2 Cara Cara oranges, peeled & sliced into rounds. 3 blood oranges, peeled & sliced into rounds. 1 fennel bulb, thinly sliced, some fronds reserved. 8 ounces mozzarella, sliced. 2 tablespoons olive oil. 2 teaspoons balsamic vinegar. 1 teaspoon kosher salt.
See Also: Healthy RecipesShow details
WEBAdd the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
See Also: Healthy Recipes, Salad RecipesShow details
WEBInstructions. Slice the fennel bulb and radishes thinly on a mandoline, then place in a large bowl. Make the dressing by whisking together the olive oil, white wine vinegar, and Dijon mustard in a small bowl. Season with salt and pepper. Add the dressing to the veggies, together with the basil, then toss to combine.
See Also: Low Carb Recipes, Salad RecipesShow details
WEBWhite Beans & Eggs with Pancetta & Fennel. 20 mins. Summer Greens Salad with Tomato Vinaigrette & Anchovy Breadcrumbs. 20 mins. Seafood Paella with Spring Vegetables. 1 hr 35 mins. Tuscan Tuna with Tomato Salad. 20 mins. Shaved Summer Squash Salad with Ricotta Salata & Charred Fennel.
WEB1/2teaspoonkosher salt. 1/2tablespoonextra virgin olive oil. Instructions. Wash the fennel and remove the fronds (the fronds are the greenery on top). Chop up 2 tablespoons of the fronds and set aside. Using a potato peeler or mandolin, thinly slice the entire fennel bulb and place into a bowl, tossed with the salt.
WEBSimple and easy shaved fennel salad with olive oil, lemon juice, thyme, parsley, and Parmesan. Did you love the recipe? Give us some stars and leave a comment below! Elise Bauer. Summer Salads; Calories: 161 % Daily Value* Total Fat 15g: 20%: Saturated Fat 3g: 14%: Cholesterol 5mg: 2%: Sodium 137mg: 6%: Total Carbohydrate …
WEBStep 1: Gather and prepare all ingredients. Ready to make shaved fennel salad. Step 2: Using a mandolin, vegetable peeler (affiliate link), or chef's knife (affiliate link), thinly slice fennel bulb, cucumber and apple. Step 3: Transfer to a large bowl and toss with olive oil, salt and pepper until well coated.