Moroccan Fennel Salad Recipes

MOROCCAN FENNEL SALAD

Moroccan Fennel Salad image

Make and share this Moroccan Fennel Salad recipe from Food.com.

Provided by Norahs Girl

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 grated orange, rind of
3 tablespoons fresh orange juice
2 tablespoons limes or 2 tablespoons lemon juice
salt
ground pepper
3 tablespoons virgin olive oil
2 small fennel bulbs
1/2 red onion, sliced
6 radishes, thinly sliced
1 bunch watercress
arugula leaf
butter lettuce (to serve)

Steps:

Combine orange juice,lime juice,salt and pepper.
Whisk in 3 Tbls olive oil and set aside.
Quater the fennel bulbs length wise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.

MOROCCAN BEET SALAD

Moroccan Beet Salad image

Provided by Joan Nathan

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

Steps:

Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams

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

Ingredients

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

MOROCCAN FENNEL CHUTNEY

Moroccan Fennel Chutney image

This is a tasty recipe that gets better when you let it marinade after you cook it. It almost tastes like it has some kind of sausage in it but it is meat free. It is great over fish, or sauteed with mussels. Make extra, you'll wish you did.

Provided by Chef Smig52

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 red onion, diced
1 cup almond halve
1 cup shaved fennel
3 dashes curry powder
1 cup white wine
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup raisins or 1/2 cup cranberry raisins
1 tablespoon capers (and juice)

Steps:

Cut almonds in half and roast in a dry pan.
When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
Added curry, and garlic, sauteed a bit then added the fennel and capers.
Deglaze with white wine and reduce to half and serve.
Great over fish, or with mussels or as a side dish.

Nutrition Facts : Calories 783.1, Fat 50.1, SaturatedFat 4.7, Sodium 162.8, Carbohydrate 56.3, Fiber 12.2, Sugar 28.4, Protein 17.8

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Prepare the fennel bulb by removing the stems and thinly slicing off any blemishes the bulb may have. Reserve a few fennel fronds for garnish. Remove the core (which is edible but can be tough), by slicing the bulb in half lengthwise and carving out the tough core with your knife. See photo. Slice thinly.
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