Fennel Red Onion And Parsley Salad Recipes

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FENNEL AND CELERY SALAD



Fennel and Celery Salad image

Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.

Provided by Danielle DePasquale

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g

FENNEL AND PARSLEY SALAD



Fennel and Parsley Salad image

Provided by Donna Hay

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Fennel     Spring     Summer     Shower     Vegan     Parsley     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

Steps:

  • Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

FENNEL AND RED ONION SALAD WITH PARMESAN



Fennel and Red Onion Salad With Parmesan image

Make and share this Fennel and Red Onion Salad With Parmesan recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 3/4 lbs fennel bulbs, cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated parmesan cheese

Steps:

  • In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper.
  • Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
  • To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.

Nutrition Facts : Calories 306.7, Fat 24.2, SaturatedFat 5, Cholesterol 11, Sodium 731.1, Carbohydrate 18.1, Fiber 6.5, Sugar 1.5, Protein 7.5

FENNEL AND PARSLEY SALAD



Fennel and Parsley Salad image

I found this on the epicurious.com website, but they credit Donna Hay's Instant Entertaining as the source. I plan to serve it as a side dish with a baked ham. It is an interesting and fresh blend of flavors.

Provided by Ms B.

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 fennel bulbs, trimmed and thinly sliced
2 cups flat leaf parsley
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon grainy mustard
sea salt
cracked black pepper

Steps:

  • Place the fennel and parsley in a serving bowl and toss to combine.
  • Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine.
  • Pour over the salad and serve.

Nutrition Facts : Calories 152.5, Fat 7.6, SaturatedFat 1, Sodium 180.8, Carbohydrate 20.9, Fiber 8.4, Sugar 1.7, Protein 4

ROMAINE AND FENNEL SALAD



Romaine and Fennel Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 hearts of romaine, torn or rough cut
1 large bulb of fennel, trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
Several sprigs flat-leaf parsley
Balsamic vinegar
Extra-virgin olive oil
Coarse salt and black pepper
Asiago or Parmigiano Reggiano, shaved for garnish

Steps:

  • Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

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