Fennel Escarole And Radish Salad Recipes

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FENNEL AND RADISH SALAD



Fennel and Radish Salad image

This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired

Steps:

  • In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
  • Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g

FENNEL, MUSHROOM AND RADISH SALAD



Fennel, Mushroom and Radish Salad image

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Salt
pepper
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
6 radishes
A chunk of Parmesan, for shaving
Parsley leaves, optional
Arugula leaves, optional

Steps:

  • Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  • Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  • With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams

RADISH AND FENNEL SALAD



Radish and Fennel Salad image

Provided by Jamie Oliver

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
  • Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

ESCAROLE, AVOCADO, AND RADISH SALAD



Escarole, Avocado, and Radish Salad image

A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause the avocado to brown.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 tablespoon lemon juice
1 to 2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 head escarole, well washed, spun dry, and torn into 1-inch pieces
2 avocados, peeled and sliced lengthwise, for garnish
6 radishes, very thinly sliced, for garnish

Steps:

  • In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.

FENNEL, FRISéE, AND ESCAROLE SALAD



Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories     Salad     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Fennel     Family Reunion     Healthy     Raw     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

  • Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
  • Meanwhile, toss together greens and fennel in a salad bowl.
  • Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

FENNEL, ESCAROLE, AND RADISH SALAD



Fennel, Escarole, and Radish Salad image

This salad is bursting with flavor, thanks to fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper

Steps:

  • Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

FENNEL, RADISH AND CHIVE SALAD



Fennel, Radish and Chive Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 head Bibb lettuce (Boston lettuce)
4 large white button mushrooms, brushed clean (about 5 ounces)
4 large red radishes, trimmed
1 small bulb fennel, top trimmed
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
Zest of 1 large lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline. Add to the bowl with the lettuce.
  • Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
  • Divide the salad among 4 plates and serve.

SHAVED FENNEL & RADISH SALAD WITH PICKLED PEACHES



Shaved fennel & radish salad with pickled peaches image

Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches

Provided by Rosie Birkett

Time 33m

Yield Serves 4 as a side

Number Of Ingredients 15

50g whole skin-on almonds
1 tsp fennel seeds
2 tsp rapeseed oil
½ tsp smoked paprika
2 fennel bulbs
1 lemon , juiced
4 radishes , very finely sliced (preferably on a mandoline) and plunged into iced water
20g lancashire cheese , thinly shaved using a vegetable peeler
handful of basil
handful of mint leaves
2 tbsp olive oil
2 ripe peaches (flat or doughnut peaches work well), stoned and cut into thick slices
50g caster sugar
100ml white wine or rice vinegar
1 star anise

Steps:

  • First, make the pickled peaches. Put the peach slices in a bowl and set aside. Tip the remaining ingredients into a saucepan with 50ml water and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins. Pour the mixture over the peaches and leave to pickle for at least 30 mins, or up to a few hours.
  • Heat the oven to 200C/180C fan/gas 6. Put the almonds and fennel seeds on a baking tray, drizzle with the rapeseed oil, and sprinkle over the smoked paprika and a little salt. Toss to coat. Bake for 8 mins, or until toasted and slightly crisp.
  • Pull away any tough outer leaves from the fennel bulbs (you can keep these to use for stock). Trim the bases, and remove the stems and fronds (again, reserving these for stock, if you like). Slice the bulbs in half along their cores, then lay them, cut-side down, on a chopping board. Very finely slice each half into half-moons, then tip into a bowl and drizzle with the lemon juice. Meanwhile, drain the pickled peach slices.
  • Drain the radishes and combine with the fennel and a large pinch of salt. Leave to sit for a few minutes, then stir in the peaches, most of the cheese and half the herbs. Drizzle with the olive oil and scatter over the toasted almonds and fennel seeds. Garnish with the rest of the herbs, and a bit more cheese.

Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

SHAVED RADISH, FENNEL, AND PARMESAN SALAD



Shaved Radish, Fennel, and Parmesan Salad image

Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Steps:

  • Whisk together oil, lemon juice, and mustard and season with salt and pepper.
  • Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g

LEMONY RADISH & FENNEL SALAD



Lemony radish & fennel salad image

This salad makes use of the unique flavours of radishes and their leaves

Provided by Barney Desmazery

Categories     Dinner, Lunch, Side dish, Vegetable

Time 10m

Number Of Ingredients 5

2 bunches leafy breakfast radishes
1 unwaxed lemon
2 shallots , finely sliced into rings
2 fennel bulbs
5 tbsp olive oil

Steps:

  • Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
  • Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Nutrition Facts : Calories 140 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium

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