SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
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
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
MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."
Provided by newspapergal
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim fennel bulbs- cut away feathery tops and root end.
- Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
- Drizzle with 2 tbl of olive oil and season with salt and pepper.
- Shave mushrooms into paper thin slices and scatter over fennel.
- Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
- With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
- Serve immediately.
Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2
GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN
Make and share this Green Bean and Fennel Salad With Shaved Parmesan recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
- In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
- Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
- Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.
Nutrition Facts : Calories 261, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 316.9, Carbohydrate 17.1, Fiber 7.2, Sugar 1.9, Protein 9.8
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