Looking for Italian salad recipes? Remove the fennel and pat dry, then layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper. In Italy, fennel is utilized in many ways, from eating it raw as you would celery, to including it in soups, pasta sauces, or roasting or baking it as a side dish. In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. whisk together the lemon, olive oil, salt, pepper, and mint. Add the orange segments followed by the citrus vinaigrette and toss gently together. Fennel is so refreshing, I … Trim fennel bulbs and cut into thin wedges. Wipe out the skillet and place it over medium heat. In a large bowl, combine onion and fennel wedges. Roughly chop the walnuts, dice the Gorgonzola and add both to the salad… Slicing down, cut away the peel along with the pith from top to bottom. Add in the sliced … Combine cucumber, cherry tomato wedges, and sliced fennel bulb in a bowl. I like to serve this salad as a starter during the winter months, followed by a heartier main course. Recipe Preparation Time: 30 minutes Recipe Cook Time: 15 minutes. In a small bowl. Wrapped in plastic, fennel will keep for a few days in your refrigerator. This fast whole grain salad is also great with … Just like celery, the entire plant is edible, and its mild licorice flavor lends itself to many applications in the kitchen. Learn how your comment data is processed. The most cultivated variety is Florence fennel or finocchio. Not familiar with fennel? Refrigerate for at least 1 hour. If you are serving fennel raw like in this salad, it’s best sliced very thin, and this is when a mandolin comes in very handy. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Top with 1 cup of pomegranate seeds and 3 tablespoons of toasted pine nuts. Garnish with fennel fronds (if desired) and serve. Wash the fennel, remove the hard core and thinly slice the bulb. For the roast fennel: Heat oven to 190°C. Wash and trim the radicchio, shred, but not too finely, and add to the bowl. Recipe Summary. Arrange Lettuce, olives and fennel artistically on a serving plate. It was dressed with nothing but olive oil, lemon juice and snippings from the aromatic fennel greens. Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! If you aren’t growing your own, fennel is widely available at most grocery stores year-round or at a farmers market in season. Add in the chopped garlic; sauté 1 to 2 minutes or until fragrant. Transfer salad to a serving platter. Once the peel has been removed, working over a bowl, carefully remove the orange segments … Crunchy and slightly sweet, it's a refreshing contribution to any spring side dish. Fennel is a cool-weather crop and can be found from fall to early winter. Down below we’ll discuss options and substitutions, but for now on to the recipe. In a large bowl, combine onion and fennel wedges. To prepare a fennel bulb, trim any brown edges from the bottom and remove the stems and fronds. Fennel Salad. Your email address will not be published. 1/2 Thinly Sliced Red Onion, or 3 Green Onions, Chopped, 1/2 Cup Pitted Kalamata Olives, Coarsely Chopped, 1 1/2 Tablespoons Freshly Squeezed Lemon Juice, 2 Tablespoons Fresh Mint or Parsley, Chopped. Drizzle with a … Fennel is one of my favorite ingredients to cook with and one of the most under-utilized vegetables around. Sprinkle with sea salt and cracked black pepper to taste. We love incorporating fennel into salads. Although when fresh, its crisp texture and fresh flavor is delightful, when cooked, the taste of the bulbs mellow, the anise flavor softens, and a subtle earthy sweetness develops. The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad. I was extremely hesitant to taste it, but the crisp, bright taste of the fennel made me fall in love. 1 cup crisp apple, cut with the large julienne attachment of a mandolin 2 cups fennel bulb, very thinly sliced on the mandolin 1 and a half tablespoon shallots, small dice A fennel recipe that’s quick to make, it’s beautifully refreshing and presents elegantly. Over the holidays, fresh, fat bulbs of fennel could be found in all of my local grocery stores, so I decided to buy a few to make this tasty raw salad that originated from Sicily. I cut the fennel bulb into quarters and then cut out the tough center core. Hard. Recipes / Vegetable. Allrecipes has more than 150 trusted Italian salad recipes complete with ratings, reviews and cooking tips. Snip feathery fronds; reserve 1 tablespoon. Cut off the fennel leaves and reserve for the garnish. This salad is a zesty first course or a fine lunch A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb Dress the salad just before serving, so the sliced fennel … If you’re planning to cook fresh fennel, it can be sliced, chopped, or quartered before roasting, grilling, or braising. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Add a Recipe User Settings Log Out. To cut the oranges, using a sharp knife, slice off each end. Roughly chop the parsley. Step 1 Combine lemon juice, olive oil, salt, and pepper in a small bowl. Fennel seeds have a stronger anise flavor and add a unique flavor to both sweet and savory dishes. Cut the bulbs into thick wedges, keeping them intact … See my post, Fennel & How to Use It to read more about fennel. This site uses Akismet to reduce spam. Line the slices in the prepared baking pan and sprinkle with the parmesan mixture. Trim the fennel bulbs, reserving the fronds for garnish. Fold in fennel fronds or parsley and … Fennel is one of those vegetables that is often overlooked here in North America. I also like to add some lightly toasted pine nuts from time to time to this salad when I have them available. The last part of this fennel orange salad is a zingy citrus salad dressing that seals the deal. Sliced Fennel Salad Is So Good & Good For You. It’s the sort of salad you’ll find on the menu of fine dining restaurants! Your email address will not be published. Place the oranges on a cutting board cut side down. Clean the fennel Bulb, cut off the top leaves and the rough bottom. Gently toss, then arrange salad on a platter. As well as tasting delicious, fennel is also nutritious and is packed full of iron, fiber, potassium, and vitamin C. In our house, we enjoy nibbling on fennel raw after meals as it refreshes the palette and seems to aid in digestion. In a large bowl, toss the dressing with fennel, apple and celery. For this Italian fennel salad you will need fennel, oil cured black olives, lemons, parmesan cheese (use parmigiano reggiano), regular and extra virgin olive oil, salt, pepper and parsley. Add the onions and olives to the bowl with the fennel, then drizzle the dressing over everything. Add in 1⁄2 tablespoon coconut oil and allow it to heat up. Place the thinly sliced fennel in a large bowl. Sliced thin and paired with segments of sweet oranges, salty Kalamata olives, and mint, it is both refreshing and uniquely flavorful. Ingredients. Taste of Home is America's #1 cooking magazine. In a small bowl, whisk the oil, lemon juice, salt … Drizzle over salad; toss to coat. Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown, about 10 minutes. Recipe Servings: 4 portions. Save my name, email, and website in this browser for the next time I comment. This fresh salt needs just a light dressing made from freshly squeezed lemon juice and olive oil to complete. When buying fennel, look for small, dense, white bulbs that are firm and free of cracks, browning, or moist areas. Remove any seeds, cut the orange segments in half and place in large bowl. In a small bowl mix together the parmesan, bread crumbs, salt, pepper and oregano. This fennel salad is a classic combination – thinly shaved fennel, lemon dressing and shaved parmesan. Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds. (Optional: Garnish with … Recipe by Bergy. Top it off with citrus salad dressing! Italian Radicchio & Fennel Salad. Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Cut the bulb into 1/2" strips. The first time I tried fennel, I was inspired by the shaved fennel apple salad featured in an issue of the Vegetarian Times. Put into a bowl. Using either a sharp knife or mandolin, slice the fennel very thinly, then place in the bowl with the orange segments. The essence of Italian cooking today is simplicity. I am not a big fan of raw onions, so I added a little chopped green onion in my version, although thin slices of red onion are more common. Give this effortless recipe a try...it's sure to become a favorite. Bake for about 20 minutes. For ... more in our collection of fennel recipes. Fresh and crisp springtime salad. Required fields are marked *. Cut off the fennel leaves and reserve for the garnish. Pour dressing over vegetables; toss. In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, … It features both orange and lemon, but it’s well balanced and is the perfect dressing to elevate the salad to a “next level” side dish. The stalks should be crisp, with feathery, bright-green fronds. Put into a bowl. fennel recipes italian, ... rounded up our favorite fennel recipes. Sprinkle with snipped fronds before serving. Wash and trim the radicchio, shred, but not too finely, and add to the bowl. In a small bowl, whisk the oil, lemon juice, salt and pepper. Once the peel has been removed, working over a bowl, carefully remove the orange segments from the membrane that separates them. Farro Salad with Fennel and Arugula. Wash the fennel, remove the hard core and thinly slice the bulb. Cut the fennel bulbs in quarters, cutting away any brown spots, then using a sharp knife, cut away the core. Do Not Sell My Personal Information – CA Residents, 1 small red onion, halved and thinly sliced. We served this simple salad … Become a favorite # 1 cooking magazine edges from the bottom and remove the orange segments off... Snippings from the aromatic fennel greens for the next time i comment time: 30 minutes cook... 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