MARINATED FENNEL SALAD
I made this recipe by combining Recipe #74183, Recipe #266484, and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.
Provided by Geniale Genie
Categories Greens
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut fennel in half (use the bulb part only).
- Rinse under cold water.
- Remove core.
- Slice thinly.
- In an airtight container- mix oil, vinegar, and salt.
- Add fennel.
- Close container tightly and give a good shake.
- Set aside for 2 hours, turning the pot upside down/right side up once in a while.
- Serve individual portions, with some of the liquid & a piece of bread.
- Garnish with a sprig of leaves (from the top of the fennel).
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.
CUCUMBER FENNEL SALAD
Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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.
TOMATO FENNEL SALAD
Steps:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
MARINATED SALMON WITH FENNEL SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
- Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
- Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
- To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.
MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD
Steps:
- Prepare fish:
- Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
- Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
- Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
- Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
- Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
- Make salad:
- Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
- Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
- Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.
MARINATED FENNEL
I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.
Provided by GoKittenGo
Categories Low Protein
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
- Mix lemon juice with salt and pepper, and gradually add olive oil.
- Marinate fennel in this mixture for two hours.
FENNEL AND CUCUMBER SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
- Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
- Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
Steps:
- Cut peel and pith from oranges. Cut between membranes to release segments.
- Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS
Provided by Suzanne Hamlin
Categories dinner, appetizer, main course
Time 25m
Yield 6 appetizer servings or 4 entrees
Number Of Ingredients 15
Steps:
- Put the fish slices in a large bowl. Pull off and discard the two tough outer layers of the fennel bulb. Cut off and discard the stalks. Cut out the tough core; cut the bulb in half and then across in paper-thin slices. Add the fennel and the scallion slices to the fish. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper. Mix gently with the fish. Cover and set in a chilled place for 10 minutes, no longer.
- Set aside 36 of the tiny currant tomatoes. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic. Slowly whisk in 1/3 cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
- To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
- Divide the tuna salad among the plates, putting a mound in the center of each. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 619 milligrams, Sugar 4 grams, TransFat 0 grams
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