ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
- Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
- To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
EGG SALAD WITH LEMON AND FENNEL
Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.
Provided by Paul Grimes
Time 45m
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
- Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Chop eggs and stir into dressing with fennel and fronds.
FENNEL SALAD WITH ANCHOVY AND OLIVES
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
- Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
- Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.
FENNEL EGG SALAD
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Chop boiled eggs. Add remaining ingredients.
- Stir until well blended.
Nutrition Facts : Calories 340.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 565.6, Sodium 486.5, Carbohydrate 10.3, Fiber 0.8, Sugar 2.9, Protein 19.6
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