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 Your email address will not be published.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