FENNEL SALAD WITH LEMON DRESSING AND PARMESAN
Recipe video above. This Fennel Salad is a classic combination - shaved fennel with a zesty lemon dressing and shaved parmesan. It's the sort of salad you'll find on the menu of high end bistros and fine dining restaurants. It presents beautifully, tastes refreshing and even people who don't usually like fennel enjoy it because the fennel flavour is actually very mild!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.
- Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.
- Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.
- Serve immediately!
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 276 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FENNEL AND RED ONION SALAD WITH PARMESAN
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
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 SALAD WITH PARMESAN
This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese.
Provided by Sonja Overhiser
Categories Side dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Using a large chef's knife, chop off the fennel stalks, saving them for the garnish. Then cut off the root end of the fennel. Remove any tough outer layers of the fennel and discard them. Slice down the center of the fennel bulb. Place it on its cut side and cut very thin half-moon slices parallel to the root end. (Go to How to Cut Fennel for more. You can also use a mandolin to cut very thin slices if you have one.)
- Thinly slice the apple. Place the fennel and apple slices in a medium bowl, and add the shaved Parmesan cheese (cut shavings with a vegetable peeler).
- Add the lemon juice, lemon zest, olive oil, kosher salt, and fresh ground black pepper. Pull off the wispy parts (the fronds) with your fingers, and roughly tear them, adding enough for about 2 to 3 tablespoons. Place them in the bowl.
- Gently toss the salad with your hands until it's evenly coated, taking care not to break the apple slices. Enjoy immediately or refrigerate until serving. Stores up to 3 days refrigerated; refresh the flavors with a pinch of salt and a bit of lemon juice or zest if desired.
Nutrition Facts : Calories 90 calories, Sugar 6.7 g, Sodium 108 mg, Fat 5 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 10.2 g, Fiber 2.5 g, Protein 2.6 g, Cholesterol 3.6 mg
ORANGE, RED ONION AND FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
RAW FENNEL AND RED ONION SALAD
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
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
FENNEL, LEMON & MINT SALAD
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
ROASTED FENNEL AND RED ONIONS
Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
Steps:
- Cut peel and pith from oranges. Cut between membranes to release segments.
- Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
FENNEL AND RED-ONION SALAD WITH PARMESAN
Yield 4
Number Of Ingredients 9
Steps:
- 1. 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. 2. 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.
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