FENNEL ORANGE SALAD
You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.
Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
FENNEL ORANGE AND PARMESAN SALAD
Make and share this Fennel Orange and Parmesan Salad recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
- To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.
Nutrition Facts : Calories 82.3, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.6, Sodium 208.8, Carbohydrate 12.6, Fiber 2.8, Sugar 7.3, Protein 3.4
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
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
SHAVED FENNEL AND PARMESAN SALAD
Provided by Molly O'Neill
Categories dinner, weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
- Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
- Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams
ORANGE, FENNEL & ROCKET SALAD
This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish
Provided by Jessica Simmons
Categories Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Using a mandolin or a sharp knife, shred the fennel into thin slices.
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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