Moroccan Fennel Salad Recipes

FENNEL SALAD

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Fennel Salad image

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.

Ingredients

FENNEL-APPLE SALAD WITH WALNUTS

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Fennel-Apple Salad With Walnuts image

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

MOROCCAN FENNEL SALAD

Make and share this Moroccan Fennel Salad recipe from Food.com.

Provided by Norahs Girl

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Moroccan Fennel Salad image

Steps:

Combine orange juice,lime juice,salt and pepper.
Whisk in 3 Tbls olive oil and set aside.
Quater the fennel bulbs length wise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.

Ingredients

1 grated orange, rind of
3 tablespoons fresh orange juice
2 tablespoons limes or 2 tablespoons lemon juice
salt
ground pepper
3 tablespoons virgin olive oil
2 small fennel bulbs
1/2 red onion, sliced
6 radishes, thinly sliced
1 bunch watercress
arugula leaf
butter lettuce (to serve)

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

Fennel, Beet and Orange Salad With Cumin Vinaigrette image

Steps:

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

Ingredients

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 17

Moroccan chicken with fennel & olives image

Steps:

Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium

Ingredients

½ lemon
1 tbsp rapeseed oil
1 large onion , finely chopped
1 fennel bulb , halved and thinly sliced, fronds reserved
thumb-sized piece ginger , finely chopped
2 large garlic cloves , chopped
4 skinless chicken thigh fillets, halved and any fat trimmed
½ tsp ground cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock , made with 2 tsp bouillon powder
2 tomatoes , cut into wedges
6 Kalamata or green olives , pitted and halved
generous handful coriander , chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas , drained and rinsed

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FENNEL-APPLE SALAD WITH WALNUTS

MOROCCAN FENNEL SALAD

Make and share this Moroccan Fennel Salad recipe from Food.com.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

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