Fennel And Quinoa Salad With Parsley And Dill Recipes
FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL
Quinoa-a quick-cooking grain with a mildly nutty flavor and a texture not unlike couscous-anchors this cool salad of crisp, thinly shaved fennel, pungent parsley and dill, and a squeeze of fresh lemon.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
- Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
- Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.
Nutrition Facts : Calories 219 g, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, Sodium 330 g
BLACK QUINOA, FENNEL AND CELERY SALAD
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can't resist. Slice the fennel and celery as thin as you can.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 5m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 4 grams
QUINOA-FENNEL PILAF
Categories Side Sauté Quick & Easy Wheat/Gluten-Free Quinoa Fennel Summer Healthy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
- Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.
FENNEL WITH PARSLEY, PARMESAN, AND LEMON
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
- Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 116 g, Fat 9 g, Fiber 2 g, Protein 4 g
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
FENNEL, ORANGE, AND PARSLEY SALAD
Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory. Raw fennel is cool and crunchy and excellent in salads.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
- Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
- Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.
Nutrition Facts : Calories 131 g, Fat 2 g, Protein 2 g
PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
- Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
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