Best Simple Fennel Salad Recipes

SUPER SIMPLE CITRUS AND FENNEL SALAD RECIPE BY TASTY

Super Simple Citrus And Fennel Salad Recipe by Tasty image

This salad will brighten up any winter day. Not only is it vibrant in color, it's also refreshing in taste, making it the perfect sunshine on a plate.

Provided by Mimo Ahmed

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

½ medium fennel bulb, trimmed
1 teaspoon coarse ground dijon mustard
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 grapefruit
2 tangeloes
1 blood orange
1 lime
2 tablespoons fennel fronds, chopped
¼ cup macadamia nut

Steps:

Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams

SIMPLE FENNEL SALAD

Simple Fennel Salad image

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!

Provided by JustJanS

Categories Greens

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 fennel bulbs, trimmed and sliced reasonably thickly verically
salt & freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
4 cups salad leaves, bitter ones are good
1/2 small red onion, sliced very thinly
1/4 cup parmesan cheese, shavings

Steps:

Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
Turn and season browned side, cook a few minutes more until second side is golden,.
Remove to a serving plater, then scatter over the leaves, onion and cheese.
Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.

Nutrition Facts : Calories 253.1, Fat 17.6, SaturatedFat 4, Cholesterol 11, Sodium 313.6, Carbohydrate 19.3, Fiber 7.5, Sugar 0.9, Protein 7.9

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