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 Your email address will not be published.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