PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
- Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
ITALIAN FENNEL COLESLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
- In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
SHAVED RADISH, FENNEL, AND PARMESAN SALAD
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together oil, lemon juice, and mustard and season with salt and pepper.
- Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g
PARSLEY SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams
FENNEL AND PARSLEY SALAD
I found this on the epicurious.com website, but they credit Donna Hay's Instant Entertaining as the source. I plan to serve it as a side dish with a baked ham. It is an interesting and fresh blend of flavors.
Provided by Ms B.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the fennel and parsley in a serving bowl and toss to combine.
- Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine.
- Pour over the salad and serve.
Nutrition Facts : Calories 152.5, Fat 7.6, SaturatedFat 1, Sodium 180.8, Carbohydrate 20.9, Fiber 8.4, Sugar 1.7, Protein 4
FENNEL AND PARSLEY SALAD
Provided by Donna Hay
Categories Salad Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Dinner Lunch Fennel Spring Summer Shower Vegan Parsley Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .
PARSLEY, FENNEL, AND CELERY ROOT SALAD
Steps:
- Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
- Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
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