Jarlsberg Apple And Fennel Salad Recipes

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SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

JARLSBERG, APPLE AND FENNEL SALAD

Make and share this Jarlsberg, Apple and Fennel Salad recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10



Jarlsberg, Apple and Fennel Salad image

Steps:

  • Cut fennel in half and boil for a couple of minutes to cool.
  • Thinly slice fennel and dice the apple.
  • Cut the oranges into segments.
  • Mix everything together and season if desired.

Nutrition Facts : Calories 390.5, Fat 24.5, SaturatedFat 13.8, Cholesterol 69, Sodium 176.4, Carbohydrate 23.1, Fiber 3.9, Sugar 11.6, Protein 21.8

1 fennel bulb
1/2 red onion, sliced
1 red apple
1 orange
2 tablespoons raisins
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped chives
1/2 chili pepper, seeds removed and chopped
1/2 lime, juice of
300 g jarlsberg cheese, cubed

OLIVE AND JARLSBERG SALAD SANDWICH

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 4

Number Of Ingredients 9



Olive and Jarlsberg Salad Sandwich image

Steps:

  • Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).

an 8-inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives, chopped fine
1/2 cup drained Kalamata or other brine-cured black olives, pitted and chopped fine
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts, drained and chopped fine
1 cup drained bottled roasted red peppers, chopped fine
2 cups packed fresh parsley leaves, minced
1 tablespoon drained capers, chopped fine
1/4 cup extra-virgin olive oil

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