SHAVED FENNEL SALAD
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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 SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the arugula, oranges and fennel. Add the olive oil and lemon juice and toss to combine. Season with salt and pepper.
- Serve immediately.
SHAVED FENNEL & ROCKET SALAD
Serve our fennel and rocket salad as a side - raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down
Provided by Barney Desmazery
Categories Side dish
Time 5m
Number Of Ingredients 5
Steps:
- Remove the fronds from the fennel bulb and set aside. Cut away any tough stalks, then thinly slice the bulb using a sharp knife or ideally a mandoline. Tip the fennel slices into a bowl and, using your hands, scrunch through a large pinch of salt, the fennel seeds, if using, and the lemon juice. Cover and leave to stand at room temperature for at least 10 mins, or chill for up to a few hours.
- To serve, drizzle the pickled fennel with the olive oil, then toss through the rocket and reserved fennel fronds. Serve directly from the bowl or pile onto plates.
Nutrition Facts : Calories 65 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
SHAVED FENNEL SALAD
Fennel makes a very delicate salad when sliced paper-thin. It can be difficult to cut the fennel very thin with a knife, so instead I reach for my plastic Japanese mandoline. But watch your fingertips and use the guard!
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off the tops and root ends from: 2 fennel bulbs.
- Save a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers.
- To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.
- Whisk in: 3 tablespoons extra-virgin olive oil.
- Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small Japanese mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with: 1 teaspoon chopped fennel tops.
- Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish.
- Use Meyer lemons when available and double the amount of zest.
- Add 1 1/2 tablespoons chopped green olives to the dressing.
- Mix 2 tablespoons parsley leaves in with the fennel.
- Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).
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SHAVED FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (8)Estimated Reading Time 1 minServings 4
- Slice fennel stems crosswise (not too thin) and place in a medium bowl. Coarsely chop fennel fronds (you want about ⅓ cup) and add to bowl. Crush olives with a flat-bottomed cup or side of a chef’s knife and remove pit. Coarsely chop olives (you want big, chunky pieces). Add olives, oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then toss to coat.
- Halve fennel bulbs lengthwise. Using a mandoline, shave fennel crosswise (you can use a knife, but you want the slices to be no thicker than ⅛"). Transfer fennel to a large bowl. Zest one-quarter of lemon over. Halve lemon and squeeze in juice from both halves; season with kosher salt and toss to coat. Taste and adjust with more lemon juice, if needed.
- Divide olive mixture among plates. Top with cheese to just cover olives. Arrange shaved fennel over so olive mixture is covered, then season with flaky sea salt.
SHAVED FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (22)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- Preheat oven to 400°. 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.
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