Sweet Corn And Fennel Salad Recipes

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.

Steps:

• In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.

Steps:

• Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
• Cut each bulb in half lengthways, then slice as thinly as possible.
• Keep skin on apple and cut them as thinly as possible.
• Cut red onion as thinly as possible.
• With a knife cut along the core of cooked corn in order to remove kernels.
• Mix together ingredients for the vinaigrette and pour over salad.
• Refrigerate for a few hours before serving.

Steps:

• Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon., In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving.

Steps:

• In a medium bowl, whisk together lemon juice, garlic, and oil; season with salt and pepper. Add fennel, fennel fronds, corn, and ricotta to bowl and toss to coat with dressing. Season with salt and pepper to taste and serve.