Best Grilled Fennel Tomato And Baby Greens Salad With Bacon Recipes

GRILLED FENNEL

Grilled Fennel image

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Provided by Marcia

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g

GRILLED FENNEL AND ORANGE SALAD WITH ALMONDS AND MINT

Grilled Fennel and Orange Salad with Almonds and Mint image

Provided by Bobby Flay

Categories appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 bulbs fennel, sliced into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint leaves

Steps:

Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES

Grilled Green Bean Salad with Red Onions and Tomatoes image

Categories Salad Food Processor Bean Garlic Onion Tomato Side Fourth of July Vegetarian Backyard BBQ Summer Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

16 large garlic cloves, unpeeled
2 1/2 tablespoons plus 1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
1 pound haricots verts or other thin green beans, trimmed
1 1/2 cups thinly sliced red onions
3 plum tomatoes, seeded, cut into matchstick-size strips (about 1 1/2 cups)

Steps:

Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.