Best Fennel And Ginger Salad Recipes

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MISO MARINATED SOLE TOPPED WITH JASMINE RICE WITH FRIED GINGER AND ORANGE FENNEL SALAD AND BRAISED BOK CHOY



Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy image

Provided by Food Network

Categories     main-dish

Time 1h18m

Yield 3 servings

Number Of Ingredients 27

1/4 cup white miso
1/4 cup mirin
1/4 cup sake
1/4 cup brown sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 (1-inch) piece ginger root, sliced
2 garlic cloves, minced
3 fillets sole
Oil, to saute
Jasmine Rice, recipe follows
Orange Fennel Salad, recipe follows
Braised Boy Choy, recipe follows
1/4 cup olive oil
1 tablespoon sliced ginger
1 cup jasmine rice
1 teaspoon black sesame seeds
1 bulb fennel
1/8 cup chopped orange segments
1 teaspoon minced garlic
1/8 cup olive oil
1 teaspoon sugar
Salt and freshly ground pepper
1 tablespoon ginger oil
3 heads baby bok choy, cleaned
1/4 cup chicken stock
1 teaspoon soy sauce

Steps:

  • In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot.
  • Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside.
  • In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.

FENNEL AND ORANGE SALAD WITH LEMON-GINGER VINAIGRETTE



Fennel and Orange Salad with Lemon-Ginger Vinaigrette image

Provided by Frederik de Pue

Categories     Salad     Ginger     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Lunch     Orange     Fennel     Winter     Mustard Greens     Lemon Juice     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1/4 baguette, very thinly sliced
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon finely grated peeled ginger
1/2 teaspoon coarsely ground black pepper
Kosher salt
3 tablespoons extra-virgin olive oil
2 navel oranges
1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

Steps:

  • Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
  • Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

FENNEL AND GINGER SALAD



Fennel and Ginger Salad image

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

Provided by Lorrie in Montreal

Categories     Salad Dressings

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (8 ounce) bag mixed salad greens
2 fennel bulbs (cleaned, halved and sliced)
2 green onions, finely chopped
1 garlic clove, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1/4 cup olive oil or 1/4 cup vegetable oil

Steps:

  • Blend all dressing ingredients which begin with the green onions except for the oil in a food processor.
  • With the machine running, gradually add oil and process until well blended. Cover and refrigerate.
  • Allow to stand 30 minutes at room temperature before serving.
  • Toss with the fennel and greens.

Nutrition Facts : Calories 241.8, Fat 20.6, SaturatedFat 2.8, Sodium 565.6, Carbohydrate 14.4, Fiber 4, Sugar 4.7, Protein 2.6

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