Best Radish And Fennel Salad Recipes

RADISH AND FENNEL SALAD

Steps:

• The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL AND RADISH SALAD

Steps:

• In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
• Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

RADISH AND FENNEL SALAD

Steps:

• Tear lettuce leaves into bite-size pieces, and place in a serving bowl with radishes, fennel, and red onion.
• Make the dressing: Whisk together orange juice, oil, and dill. Season with salt and pepper. Just before serving, drizzle dressing over salad, and toss.

FENNEL, MUSHROOM AND RADISH SALAD

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD

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.

FENNEL, ESCAROLE, AND RADISH SALAD

Steps:

• Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

FENNEL, RADISH AND CHIVE SALAD

Steps:

• Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline. Add to the bowl with the lettuce.
• Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
• Divide the salad among 4 plates and serve.

SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD

Steps:

• Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
• While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
• Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
• Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
• Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.

BLACK BARLEY, FENNEL, AND RADISH SALAD

Steps:

• Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
• While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
• Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
• Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
• Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD

Steps:

• Prepare fish:
• Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
• Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
• Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
• Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
• Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
• Make salad:
• Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
• Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
• Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.

CRAB CAKES WITH DIJONNAISE AND FRISEE, FENNEL AND RADISH SALAD

Steps:

• Preheat the oven to 400 degrees F.
• To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess.
• Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes.
• To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt.
• To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalapeños and chives. Mix to combine, then dress with the vinaigrette.
• To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad.

FENNEL, RADISH AND CUCUMBER SALAD WITH TUNA DRESSING (TONNATO)

Steps:

• For the dressing: Put the tuna, mayonnaise, canola oil, water, lemon juice, garlic and some salt in a food processor and puree until very smooth, about 1 minute.
• For the salad: Put the radishes, cucumbers, fennel and parsley in a large bowl.
• Drizzle the dressing over the fennel mixture. Top with a little more lemon juice and toss to coat.

RADICCHIO, RADISH, AND FENNEL SALAD

Steps:

• salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
• Combine radicchio, radishes, fennel, and cucumber in large bowl.
• Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
• Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

RADISH AND FENNEL SALAD

Steps:

• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb and remove the outside leaves if they seem a bit tough. Cut the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.