Chef Boy I Be Illinois Daikon And Fennel Salad Recipes

CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD

Steps:

• Peel and trim the daikon radish.
• Trim and quarter the fennel bulb.
• Peel and trim the carrot.
• Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
• Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
• Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
• Best served slightly chilled.

CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

Steps:

• Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
• Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
• Wash, trim and chop scallions.
• In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
• Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
• Drain cooked chicken, cut into cubes and stir into dressing.

FENNEL SALAD WITH CITRUS

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.