Arugula And Fennel Salad With Apple And Parmesan Recipes

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FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)



Fennel, Arugula & Green Apple Salad With Marcona Almonds, Parmesan & Golden Raisins Recipe - (4.3/5) image

Provided by ltrodrigu

Number Of Ingredients 15

1/4 cup Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large shallots, thinly sliced
1 clove garlic, minced
3/4 cup extra-virgin olive oil
1 large head frisée, torn into bite-size pieces
2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
2 Granny Smith apples, thinly sliced
1 cup salted Marcona almonds, toasted
1 cup golden raisins
1 cup coarsely grated Parmesan cheese
1 cup celery, thinly sliced crosswise
1/2 pound baby arugula
3/4 teaspoon fennel pollen (optional)

Steps:

  • Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

ARUGULA, FENNEL, AND PARMESAN SALAD



Arugula, Fennel, and Parmesan Salad image

Categories     Salad     Vegetable     No-Cook     Parmesan     Fennel     Arugula     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium fennel bulb (sometimes called anise)
2 tablespoons chicken broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/2 pound arugula, stems removed
1 small red onion, coarsely chopped
1 (2-oz) piece fresh Parmesan

Steps:

  • Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
  • Serve salad sprinkled with Parmesan.

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

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