Citrus Fennel And Pepper Salad Topped With Goat Cheese Recipes

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FENNEL AND CITRUS SALAD



Fennel and Citrus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 fennel bulbs
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red chile, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free
1 grapefruit, peel and pith cut off and segments cut free
2 tablespoons chopped pistachios

Steps:

  • Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
  • In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
  • Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

FENNEL AND PEPPER SALAD



Fennel and Pepper Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS



Fennel Salad with Goat Cheese and Pine Nuts image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 2 servings as a main dish; 4 servings as a side dish

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

  • Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.

Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams

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