Parsley Salad With Fennel And Horseradish Recipes
FENNEL AND PARSLEY SALAD
Provided by Donna Hay
Categories Salad Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Dinner Lunch Fennel Spring Summer Shower Vegan Parsley Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .
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
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
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.
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
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 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
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HERB SALAD WITH PISTACHIOS, FENNEL, AND HORSERADISH
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4.3/5 (26)Estimated Reading Time 1 minServings 8
- Toss pistachios, fennel seeds, and 1 Tbsp. oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.
- Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.
- Add remaining ¼ cup oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.
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