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.
ROASTED RED BELL PEPPER AND FENNEL SALAD
Categories Salad Olive Fennel Bell Pepper Summer Healthy Lettuce Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
- Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
- Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
- Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
CITRUS, FENNEL, AND PEPPER SALAD TOPPED WITH GOAT CHEESE
Perhaps it was the presence of an orange in the toe of my Christmas stocking each year that makes me crave the freshness of citrus in the winter. It is easy to find jars of roasted peppers, and the two combine to make a cheerful colorful combination as welcome in the winter months as in the summer. Another name for shaved fennel is fennel slaw.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss the grapefruit and orange segments, fennel, pepper strips, and onion together in a large bowl. Whisk together the oil, lime juice, lime rind, and garlic in a small bowl. Toss the dressing with the fruit mixture. Season to taste with salt, pepper, and sugar. Sprinkle the salad with cheese, green onion, and herbs. Cover tightly with plastic wrap and refrigerate for at least 1 hour. Serve cold.
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
- Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
- Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.
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.
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
More about "fennel and pepper salad recipes"
10 BEST FENNEL SALAD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 30, 2022Category Recipe Roundup
- Crunchy Fennel Apple Salad with Honey Vinaigrette and Walnuts. Crunchy fennel apple salad is a quick, easy, and healthy dish to throw together. Not only is it easy to make, but it’s also packed with flavor.
- Radish and Fennel Orzo Salad with Parsley-Lemon Vinaigrette. Radish and fennel orzo salad is perfect for your next barbeque or potluck! With spicy radish, flavorful fennel, and a fantastic dressing, this salad packs a punch!
- Shaved Fennel Salad with Lemon. Shaved fennel salad is a bright and fresh combination of flavors. It’s tangy, sweet, crunchy, and salty. Lemon zest is a delicious accompaniment to the ribbons of fennel.
- Fennel Salad with Parmesan. Fennel salad with Parmesan is another favorite on the list. Pair fennel with sweet, crisp apple, zesty lemon, and salty Parmesan for a delightful snack or side dish that everybody can get behind.
- Crunchy Fennel Salad. Crunchy fennel salad is full of green goodness. It’s crunchy, flavorful, and healthy! Dried cherries add sweetness and contrast to this salad.
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