SHAVED FENNEL SALAD
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.
Provided by Andy Baraghani
Categories Bon Appétit Salad Fennel Spring Walnut Mint Parmesan Vegetarian Side Easter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
- Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
- Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
- Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
SHAVED FENNEL AND PARMESAN SALAD
Provided by Molly O'Neill
Categories dinner, weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
- Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
- Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams
GREEN BEAN AND FENNEL SALAD
Steps:
- Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
- Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
- When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.
GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN
Make and share this Green Bean and Fennel Salad With Shaved Parmesan recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
- In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
- Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
- Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.
Nutrition Facts : Calories 261, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 316.9, Carbohydrate 17.1, Fiber 7.2, Sugar 1.9, Protein 9.8
GREEN BEAN AND FENNEL SALAD
Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
FRESH GREEN BEANS, FENNEL, AND FETA CHEESE
Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.
Provided by FOXLAIRFARM
Categories Side Dish Vegetables Green Beans
Time 16m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g
GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Provided by Mindy Fox
Categories Salad Healthy Green Bean Pecan Sesame Fennel Kid-Friendly High Fiber Small Plates
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
- Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
- Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
- Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
- Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
- Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
- Do Ahead
- Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.
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