Roasted Fennel Salad Recipes

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ROASTED FENNEL WITH PARMESAN

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4



Roasted Fennel with Parmesan image

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

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.

ROASTED FENNEL SALAD

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8



Roasted Fennel Salad image

Steps:

  • Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
  • Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
  • Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.

1 fennel bulb, fronds reserved
Olive oil, for frying
Fleur de sel (sea salt) and freshly ground black pepper
1 organic orange
1/2 small red onion
Handful small black olives
Handful toasted pine nuts
Zest and juice of 1 lemon

ORANGE FENNEL SALAD

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7



Orange Fennel Salad image

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

WARM FENNEL SALAD

Make and share this Warm Fennel Salad recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10



Warm Fennel Salad image

Steps:

  • Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
  • Slice the red onions.
  • Thinly slice the radish.
  • Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
  • Once all in, cover & simmer until fennel is tender -- 30-40 minute.
  • Uncover and season and let simmer another 10 minute.
  • Plate mixed greens & radishes and top them with warm fennel salad.
  • ** Excellent with grilled salmon!

Nutrition Facts : Calories 132.5, Fat 10.5, SaturatedFat 1.5, Sodium 475.1, Carbohydrate 11.3, Fiber 3.8, Sugar 1.1, Protein 1.9

1 lemon
1 stalk fennel
3/4 teaspoon salt
1/2 cup red onion
12 radishes
3 tablespoons olive oil
2 tablespoons tarragon
2 tablespoons white wine vinegar
1 garlic clove
1/2 teaspoon pepper

ROASTED FENNEL AND ORANGE SALAD

Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.

Provided by DailyInspiration

Categories     Lemon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8



Roasted Fennel and Orange Salad image

Steps:

  • Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
  • Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
  • Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.

Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7

8 baby fennel bulbs
5 tablespoons olive oil
2 oranges
1 tablespoon lemon juice
1 red onion, halved and thinly sliced
3 1/2 ounces kalamata olives
2 tablespoons of fresh mint, roughly chopped
fresh flat-leaf parsley, roughly chopped

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