Fennel Egg Salad Recipes

FENNEL SALAD

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Fennel Salad image

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

Ingredients

FENNEL EGG SALAD

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.

Provided by dicentra

Categories Lunch/Snacks

Time 15m

Yield 2 cups

Number Of Ingredients 8

Fennel Egg Salad image

Steps:

Chop boiled eggs. Add remaining ingredients.
Stir until well blended.

Nutrition Facts : Calories 340.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 565.6, Sodium 486.5, Carbohydrate 10.3, Fiber 0.8, Sugar 2.9, Protein 19.6

Ingredients

6 boiled eggs
1/3 cup finely chopped fennel, stalk
2 -3 tablespoons chopped fennel leaves
2 -4 tablespoons chopped red onions
4 tablespoons mayonnaise
1 1/2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and pepper

EGG SALAD WITH LEMON AND FENNEL

Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.

Provided by Paul Grimes

Time 45m

Yield Makes about 3 cups

Number Of Ingredients 7

Egg Salad with Lemon and Fennel image

Steps:

Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Chop eggs and stir into dressing with fennel and fronds.

Ingredients

8 large eggs
1 garlic clove
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 fennel bulb, finely chopped (1 cup), plus 1 tablespoon finely chopped fronds

FENNEL SALAD WITH ANCHOVY AND OLIVES

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 stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Fennel Salad With Anchovy and Olives image

Steps:

Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

Ingredients

4 anchovy fillets, rinsed, blotted dry and roughly chopped
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
2 small garlic cloves, grated or mashed to a paste
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
3 medium fennel bulbs, trimmed and thinly sliced
Kosher salt and black pepper
About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
4 hard-boiled eggs (8 minutes), peeled and halved
Extra anchovy fillets, for garnish (optional)
Handful of Italian parsley leaves, for garnish

FENNEL-APPLE SALAD WITH WALNUTS

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Fennel-Apple Salad With Walnuts image

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Fennel and Radicchio Salad With Anchovy and Egg image

Steps:

Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.

Ingredients

3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
Salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
1/4 teaspoon grated lemon zest
1 small garlic clove, grated or smashed to a paste
1 medium head radicchio (about 12 ounces)
3 large eggs (cooked 8 minutes), cooled in ice water and peeled
4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

More about "fennel egg salad recipes"

EGG SALAD TOASTS WITH FENNEL AND LEMON AIOLI

Web Mar 28, 2019 Published: May 30, 2013 Updated: March 24, 2022 Egg salad toasts with fennel and lemon aioli: This recipe will up your egg …
From smells-like-home.com
Reviews 6
Servings 4
Cuisine French
Category Sandwiches, Panini, Wraps, Toasts

In a medium sauce pan, add the eggs and cover with cold water - the water should reach about 1 inch above the eggs. Cover and bring the water to a boil over high heat. Turn the burner off, move the sauce pan off the burner, and set the timer for 11 minutes. When the time is up, pour off the hot water and run cold tap water into the sauce pan until all of the water is cold. Let the eggs cool completely in the water. Once cool, peel and chop the eggs in a medium bowl.
Meanwhile, whisk the mayonnaise, mustard, garlic, lemon zest, vinegar, olive oil, ½ teaspoon salt and ¼ teaspoon pepper together in a small bowl.
Stir the aioli, fennel, and fennel greens into the eggs. Season with salt and pepper to taste. Serve egg salad open-faced on the warm toasts.

Fennel Egg Salad Recipes

FENNEL SALAD

FENNEL EGG SALAD

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.

EGG SALAD WITH LEMON AND FENNEL

Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.

FENNEL SALAD WITH ANCHOVY AND OLIVES

FENNEL-APPLE SALAD WITH WALNUTS

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

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