Best Shaved Fennel Radish Salad With Pickled Peaches Recipes
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
SHAVED FENNEL SALAD
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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.
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