Simplefennelsalad Recipes
FANTASTICALLY EASY FENNEL SALAD
Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.
Provided by souplover Sue
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.6 g, Fat 3.7 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 188.8 mg, Sugar 4.8 g
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
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
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
SIMPLE FENNEL SALAD
I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!
Provided by JustJanS
Categories Greens
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
- Turn and season browned side, cook a few minutes more until second side is golden,.
- Remove to a serving plater, then scatter over the leaves, onion and cheese.
- Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.
Nutrition Facts : Calories 253.1, Fat 17.6, SaturatedFat 4, Cholesterol 11, Sodium 313.6, Carbohydrate 19.3, Fiber 7.5, Sugar 0.9, Protein 7.9
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