Best Arugula And Fennel Salad With Apple And Parmesan Recipes

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ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

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

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)

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

ARUGULA, AVOCADO AND FENNEL SALAD



Arugula, Avocado and Fennel Salad image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 medium Hass avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
  • Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)



Fennel, Arugula & Green Apple Salad With Marcona Almonds, Parmesan & Golden Raisins Recipe - (4.3/5) image

Provided by ltrodrigu

Number Of Ingredients 15

1/4 cup Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large shallots, thinly sliced
1 clove garlic, minced
3/4 cup extra-virgin olive oil
1 large head frisée, torn into bite-size pieces
2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
2 Granny Smith apples, thinly sliced
1 cup salted Marcona almonds, toasted
1 cup golden raisins
1 cup coarsely grated Parmesan cheese
1 cup celery, thinly sliced crosswise
1/2 pound baby arugula
3/4 teaspoon fennel pollen (optional)

Steps:

  • Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD



Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad image

Categories     Salad     No-Cook     Wheat/Gluten-Free     Orange     Apple     Fennel     Arugula     Raw     Pomegranate     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds

Steps:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
  • Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

ARUGULA, FENNEL, AND PARMESAN SALAD



Arugula, Fennel, and Parmesan Salad image

Categories     Salad     Vegetable     No-Cook     Parmesan     Fennel     Arugula     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium fennel bulb (sometimes called anise)
2 tablespoons chicken broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/2 pound arugula, stems removed
1 small red onion, coarsely chopped
1 (2-oz) piece fresh Parmesan

Steps:

  • Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
  • Serve salad sprinkled with Parmesan.

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Arugula and fennel salad with apple and parmesan is a refreshing and nutritious culinary creation that combines the peppery flavor of arugula with the subtle sweetness of fennel and apple slices, drizzled with a tangy lemon vinaigrette and sprinkled with grated parmesan cheese. This dish can be served as a light and healthy lunch or as a side dish with grilled meat or seafood.

Ingredients:

To make this salad, you will need the following ingredients:
For the salad:
  • 4 cups arugula
  • 1 fennel bulb, thinly sliced
  • 1 apple, thinly sliced
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped walnuts (optional)
For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the arugula, sliced fennel, and apple. 2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. 3. Pour the dressing over the salad and toss until everything is evenly coated. 4. Sprinkle the grated parmesan cheese and chopped walnuts (if using) on top of the salad. 5. Serve immediately and enjoy your delicious arugula and fennel salad with apple and parmesan.

Health Benefits:

This salad is not only delicious but also nutritious. Arugula is a great source of vitamins and minerals including vitamin K, vitamin C, folate, calcium, and iron. Fennel is a good source of fiber, vitamin C, and potassium. Apples provide vitamin C, fiber, and antioxidants. Moreover, walnuts are a great source of healthy fats, protein, and fiber. Additionally, the lemon vinaigrette is a healthier alternative to store-bought dressings that are often high in sugar and preservatives.

Variations:

If you want to add a bit of protein to this salad, you can include grilled chicken or shrimp. You can also substitute parmesan cheese with other cheeses such as feta, goat cheese, or blue cheese. To give the salad an extra crunch, you can add croutons or crispy bacon bits. Furthermore, you can experiment with the dressing by using different types of vinegar such as balsamic, red wine, or apple cider vinegar.

Conclusion:

Arugula and fennel salad with apple and parmesan is a tasty and healthy dish that can be easily prepared and customized to your liking. Whether you are looking for a light meal or a side dish, this salad is a great option that will provide you with an abundance of essential nutrients and flavors that you will surely enjoy.
Arugula and fennel salad with apple and parmesan is a perfect dish that can be served as a side dish or as a main course. The combination of sweet and savory flavors in the recipe makes it a perfect salad that can be enjoyed by people of all ages. Arugula and fennel salad with apple and parmesan recipe is easy to make, and it can be made in less than 25 minutes.

Tips for making arugula and fennel salad with apple and parmesan

1. Start by selecting fresh ingredients
One of the key factors that contribute to the success of arugula and fennel salad with apple and parmesan is the freshness of the ingredients. It is, therefore, essential that you invest in fresh arugula leaves, fennel bulbs, and apples. When selecting fennel bulbs, go for those that have a bright green color and do not have any black or discolored spots.
2. Properly clean and dry the arugula leaves and fennel bulbs
After selecting fresh ingredients, the next step is to clean them properly. Start by placing the arugula leaves in a colander and run cold water over them to remove any dirt or debris. After rinsing the arugula, use a salad spinner to remove any excess water. For the fennel bulbs, remove the outer layer and slice them thinly using a sharp knife. Rinse the fennel slices under cold water and pat them dry using a clean kitchen towel.
3. Choose the right dressing
Arugula and fennel salad with apple and parmesan recipe requires a light, tangy, and sweet dressing that complements the flavors of the ingredients. A classic vinaigrette, made of Dijon mustard, apple cider vinegar, extra virgin olive oil, salt, and honey, is a perfect choice for this salad.
4. Toast the nuts
Toasting nuts such as almonds or walnuts beforehand elevates the flavor of the salad. Simply place the nuts in a pan and heat them over medium heat. Stir occasionally and cook for 5-10 minutes or until golden brown.
5. Add cheese just before serving
Parmesan cheese is an essential ingredient in arugula and fennel salad with apple and parmesan recipe. However, adding the cheese too early can make the salad soggy. It is best to add the cheese just before serving to maintain its texture and flavor.
6. Use fresh apples
Although many varieties of apples can be used in the arugula and fennel salad recipe, it is best to opt for fresh apples. The sweetness of the apple complements the savory flavors of the other ingredients. When selecting apples, look for those that are firm, crisp, and juicy.
7. Add the dressing just before serving
Adding the dressing just before serving ensures that the salad is not too soggy. The dressing should not be added too early as this can cause the arugula leaves to wilt.
8. Garnish with fresh herbs
Garnishing the arugula and fennel salad with apple and parmesan with fresh herbs such as parsley or cilantro adds an extra layer of flavor and enhances its visual appeal.
9. Store the salad correctly
If you have any leftovers, it is essential to store the salad correctly. Place the salad in an airtight container and refrigerate it immediately. The salad can be stored in the fridge for up to 3 days.

Conclusion

Arugula and fennel salad with apple and parmesan recipe is a healthy, flavorful, and nutritious salad that is perfect for any occasion. By following the tips highlighted above, you can make a perfect arugula and fennel salad with apple and parmesan that will leave your taste buds craving for more.

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