FENNEL, CELERY, AND POMEGRANATE SALAD
Provided by Alison Roman
Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit
Number Of Ingredients 10
Steps:
- Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
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
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
FENNEL SALAD WITH CELERY, CUCUMBER, LEMON, AND POMEGRANATE
Steps:
- Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
- Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.
FENNEL, LEMON & MINT SALAD
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
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