Shaved Fennel And Parmesan Salad Recipes

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FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN



Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

  • Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
  • Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
  • Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
  • To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA



Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
1 large shallot, minced
2 navel oranges, juiced
1/2 navel orange, zested
1 small lemon, juiced
2 teaspoons Dijon mustard
Couple pinches salt
About 15 to 20 grinds black pepper
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1/4-pound ricotta salata, shaved

Steps:

  • Combine dressing ingredients in a sealable container and shake to emulsify.
  • Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Fennel     Spring     Walnut     Mint     Parmesan     Vegetarian     Side     Easter

Yield 4 servings

Number Of Ingredients 11

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

Steps:

  • Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
  • Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

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

SHAVED FENNEL AND PARMESAN SALAD



Shaved Fennel And Parmesan Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
1/2 pound chunk Parmesan cheese

Steps:

  • In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
  • Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
  • Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams

FENNEL SALAD WITH LEMON DRESSING AND PARMESAN



Fennel Salad with Lemon Dressing and Parmesan image

Recipe video above. This Fennel Salad is a classic combination - shaved fennel with a zesty lemon dressing and shaved parmesan. It's the sort of salad you'll find on the menu of high end bistros and fine dining restaurants. It presents beautifully, tastes refreshing and even people who don't usually like fennel enjoy it because the fennel flavour is actually very mild!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 5m

Number Of Ingredients 7

1 medium fennel (, or 2 baby fennels)
1/2 red onion (, shaved or finely sliced)
2 tbsp lemon juice
2 1/2 tbsp extra virgin olive oil (, separated)
1/4 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese (, freshly grated)

Steps:

  • Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.
  • Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.
  • Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.
  • Serve immediately!

Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 276 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan

Steps:

  • Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
  • Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
  • Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

ARUGULA SALAD WITH FENNEL, PEAR, & SHAVED PARMESAN RECIPE - (3.8/5)



Arugula Salad with Fennel, Pear, & Shaved Parmesan Recipe - (3.8/5) image

Provided by Trix

Number Of Ingredients 8

3 cups arugula
1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
2 medium pears or 1 large pear, sliced length-wise
1/2 cup Parmesan cheese, shaved
Juice from 1 lemon
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt

Steps:

  • Note: Spinach can be used in place of arugula, and walnuts or pecans may be included for added richness and crunch. To make dressing, whisk together lemon juice, olive oil, mustard, and salt. Combine arugula, fennel, and pear slices in a large bowl. Add dressing and lightly toss. Top with shaved Parmesan and garnish with fennel fronds.

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad image

This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."

Provided by newspapergal

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 small fennel bulbs
3 large white mushrooms
1/2 lemon
parmigiano-reggiano cheese
4 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Wash and trim fennel bulbs- cut away feathery tops and root end.
  • Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
  • Drizzle with 2 tbl of olive oil and season with salt and pepper.
  • Shave mushrooms into paper thin slices and scatter over fennel.
  • Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
  • With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
  • Serve immediately.

Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2

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2018-03-20 Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. …
From bonappetit.com
4.9/5 (18)
Estimated Reading Time 3 mins
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  • Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.


FENNEL SALAD, PARMESAN, LEMON RECIPE - GREAT BRITISH CHEFS
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2015-05-12 print recipe. 1. Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core. 3 medium-sized fennel bulbs. 2. Use …
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SHAVED FENNEL PARMESAN SALAD | TASTE
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Shaved Fennel Parmesan Salad. By: Eric Ripert. Fennel and parmesan make for a clean, beautiful, and uncomplicated salad. Fennel can oxidize quickly, so I recommend shaving it at the last minute for optimum texture as well as to keep its fresh, anise …
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SHAVED FENNEL SALAD | THE MODERN PROPER
2019-06-20 A light touch is the key to making the best shaved fennel salad. The Case for A Lazy Fennel Salad Recipe. The lightly licorice-esque flavor of fennel bulbs is so unique, we just can’t …
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FENNEL AND CELERY SALAD WITH DATES AND SHAVED PARMESAN
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  • Preheat oven to 350°. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
  • Thinly slice your celery and fennel. Make sure you slice the celery hearts on a diagonal angle so you get pretty slices.
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GRILLED FENNEL SALAD WITH SHAVED PARMESAN - SIP AND FEAST
2019-07-03 Cut the fennel into ½" thick slices. Place the cut fennel in a bag or bowl and toss with a ¼ cup olive oil and 1 tsp of kosher salt and ¼ tsp of black pepper. Grill the fennel over medium to …
From sipandfeast.com
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Total Time 20 mins
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  • Cut off the stalks of the fennel. With a vegetable peeler, remove any brown spots, then cut off the bottom 1/4" of the fennel. Cut the fennel into 1/2" thick slices.
  • Toss the fennel with a 1/4 cup olive oil, 1 tsp kosher salt and 1/4 tsp black pepper. Chop a 1/4 cup of fresh parsley and cut the lemons in half.
  • Grill the fennel for 5 minutes per side over medium to medium-high heat until nicely charred. Grill the lemon halves (flesh side down) until nicely charred as well (about 3- 5 minutes).
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SHAVED FENNEL AND ARUGULA SALAD RECIPE | BON APPéTIT
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SHAVED FENNEL ARUGULA SALAD | A BEAUTIFUL PLATE
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2017-06-16 Shaved fennel and parmesan salad. June 16, 2017 Fabio. Ingredients. 3 tsp fresh lemon juice 1/2 tsp salt 1/2 tsp fresh black pepper 1/4 cup olive oil 4 bulbs fresh fennel 1 head radicchio 225g parmesan cheese. How to prepare. In a salad bowl, combine lemon juice, salt and pepper and whisk in the olive oil. Slice the fennel bulbs wafer-thin, cutting from base to tip to make fan-like slices ...
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SHAVED FENNEL AND ARUGULA SALAD RECIPES
Chop the fennel fronds and measure out 1/3 cup. In a large bowl, combine the fennel, ¼ cup of the fennel fronds (saving the rest for garnish), and the arugula. Toss lightly to mix and set aside. Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat.
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