Best Tomato And Shaved Fennel Salad Recipes
TOMATO AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.
TOMATO AND SHAVED FENNEL SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- Place fennel in the center of serving plate. Surround with the tomatoes, alternating colors.
- Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.
FENNEL-TOMATO SALAD
Provided by Food Network
Time 5m
Number Of Ingredients 3
Steps:
- Slice ingredients into medium-sized slices. Serve with French Dressing.
TOMATO & FENNEL SALAD
We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here.
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 8.9 g, Fat 11.5 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 320.8 mg, Sugar 4.9 g
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.
TOMATO AND FENNEL SALAD
Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 104 g, Fat 5 g, Fiber 3 g, Protein 1 g
FENNEL, ROAST LEMON & TOMATO SALAD
Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
- While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
- When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
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