Best Fennel And Red Onion Salad With Parmesan Recipes

FENNEL AND RED ONION SALAD WITH PARMESAN

Fennel and Red Onion Salad With Parmesan image

Make and share this Fennel and Red Onion Salad With Parmesan recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 3/4 lbs fennel bulbs, cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated parmesan cheese

Steps:

In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper.
Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.

Nutrition Facts : Calories 306.7, Fat 24.2, SaturatedFat 5, Cholesterol 11, Sodium 731.1, Carbohydrate 18.1, Fiber 6.5, Sugar 1.5, Protein 7.5

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE

Fennel, Celery and Red Onion Salad With Salami and Cheese image

From lidiasitaly.com . I watched Lidia make this on her TV show, and looked up the recipe. I'm not a huge fan of fennel, but this salad is really refreshing, I've made it a couple of times with just the veggies, and also with just the salami. All versions are tasty,

Provided by duonyte

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, trimmed and cored
3 large celery ribs, trimmed
1/2 medium red onion, thinly sliced
4 ounces salami, thickly sliced and julienned
4 ounces caciocavallo or 4 ounces smoked mozzarella cheese
1 large lemon, juice of
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
ground black pepper
1/2 cup chopped fennel leaves

Steps:

If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
Combine fennel, celery, onion, salami and cheese in a large bowl.
Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 351.9, Fat 33.6, SaturatedFat 6.6, Cholesterol 20.2, Sodium 693.2, Carbohydrate 9.6, Fiber 3.4, Sugar 2.2, Protein 5

RAW FENNEL AND RED ONION SALAD

Raw Fennel and Red Onion Salad image

Make and share this Raw Fennel and Red Onion Salad recipe from Food.com.

Provided by StevenHB

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 fennel bulbs, trimmed, cored, and sliced thinly (with mandoline)
1 large red onion, thinly sliced
1/4 cup extra virgin olive oil
6 tablespoons fresh lemon juice (from ~1 1/2 lemons)
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large bunch arugula, well washed, dried, and torn into bite-size pieces
shaved parmesan cheese (to garnish)

Steps:

Combine all ingredients except the cheese in a salad bowl and toss. Garnish with the parmesan cheese and serve.

Nutrition Facts : Calories 197.3, Fat 14, SaturatedFat 1.9, Sodium 339, Carbohydrate 18.9, Fiber 6.2, Sugar 2.2, Protein 2.7

ROMAINE AND FENNEL SALAD

Romaine and Fennel Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 hearts of romaine, torn or rough cut
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Steps:

Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.