Best Fennel Salad With Soy Green Goddess Dressing Recipes

Green Goddess Dressing image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

Steps:

Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.