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Fennel and Parmesan Salad
The other day, I found myself with some leftover fennel, so I decided to make a salad with some other things that I had on hand. All I can say is that this fennel and parmesan are quite the combination.
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- 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
- 1/2 red onion, thinly sliced (about 1/4 cup)
- 2 Tablespoons olive oil
- 1 Teaspoon lemon zest
- Juice from 1/2 a lemon
- 3/4 Teaspoons dried thyme leaves
- 1 Tablespoon chopped flat-leafed parsley
- 3 Tablespoons freshly shaved Parmesan cheese
Our 10 best fennel recipes
Sweetness – roast fennel and moist fig – offset by the savoury crumble of baked feta on a nutty buckwheat crust. You can prepare the dough in advance and refrigerate it overnight.
The Vibrant Table by Anya Kassoff (Roost Books)
Makes 2 medium pizzas
360ml purified water
¾ tbsp salt
2½ tbsp coconut sugar or other sweetener, divided
1 tbsp apple cider vinegar
420g buckwheat flour, plus more for dusting
½ tsp bicarbonate of soda
5 tbsp olive oil
For the topping
2 large fennel bulbs, sliced into 6mm thick slices, green fronds reserved
1 tbsp olive oil
Salt and black pepper
14 to 16 ripe figs
30-60g feta cheese to taste preferably goat's milk and/or sheep's milk feta, shredded or crumbled
1 Preheat the oven to 210C/415F/gas mark 6½. First, prepare the fennel. Brush both sides of the fennel slices with oil. Lay them on a parchment-covered baking tray. Sprinkle with salt and pepper. Roast for 20-30 minutes, turning every 10-15 minutes, until softened.
2 To make the dough, combine the water, salt, and 1½ tbsp of coconut sugar in a jar with a tight-fitting lid. Shake until the salt and sugar dissolve. Add the vinegar and shake lightly.
3 Sift 200g of the flour into a large bowl, then add the bicarbonate of soda, 4 tbsp of olive oil, and the remaining sugar. Gradually add two-thirds of the sugar, salt and vinegar mix, stirring to combine. The dough will be quite liquid at this point.
4 Start sifting more flour into the bowl, 25g at a time, mixing it in with a wooden spoon as you go. It is important to add the flour just a little at a time if not, it may become too stiff, which will be hard to fix, even by adding more liquid. When the dough is no longer too sticky to be kneaded by hand. Dust your hands and the surface of the dough with flour and knead quickly for 2 minutes. The dough should be very soft and may still be slightly sticky at this stage.
5 Divide the dough in half and shape each piece into a ball. Put each ball on to the centre of a piece of cling film and flatten into a disk with the palm of your hand. Cover with more cling film and refrigerate for at least 30 minutes or overnight.
6 Set the oven to 200C/400F/gas mark 6. Dust a rolling pin with a little flour. Roll each piece of dough on a separate piece of parchment paper into a 6mm thick circle. Brush with oil. Bake for 10 minutes, one crust at a time.
7 Remove from the oven and top with the fennel, then the figs and cheese. Make sure that you cover the dough completely with topping, or it will dry and harden. Bake for another 12 minutes, one pizza at a time. Top with the fennel fronds and other greens and some black pepper. Let cool slightly before slicing.
This is a great salad to have on the side of rich meat heavy meals like roasts because it is so refreshing. It’s a particularly good pairing with pork and poultry – here are some dishes that I like to serve it with:
Hope you enjoy! – Nagi x
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.
A kitchen towel is a great way to protect your hand from the sharp blade of the mandoline.
Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
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.
Fennel, peach & parmesan salad
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While working from home over the last year and a half or so, by the end of my work day, let me tell you, I&rsquove got cabin fever big time. Rain or shine, I NEED to get out and seek out a different environment and interaction with someone other than our household&rsquos sweet but slightly psycho cat.
Not having my own transport over here and not being particularly near to the city, more times than not this involves a ten-minute walk down the long road I am living on to the local supermarket to pick up ingredients for a recipe. How uninspiring, you might think. Well, not necessarily. Over the months I have come across a fair bit of wildlife on this route, for instance. There are sheep in a field at the end of the road that I somehow only just noticed. There are also flocks of pink cockatoos called galahs and multi-coloured parrots flying noisily overhead. One time when rounding the corner two chickens even ran out in front of me and dangerously close to the busy road. I have to admit that at this point cheesy and childish &lsquowhy did the chicken cross the road?&rsquo jokes flooded into my head. Don&rsquot worry, I won&rsquot go as far as telling you one.
(Oh, OK then, I will tell you one. Why did the chicken cross the road? It was trying out a new pair of roller blades. Sorry, but I did warn you they were childish.)
And then, a few days ago, on my almost-daily little walk, I decided to simply see what was on offer at the supermarket to get inspiration for a salad. Not only did I unexpectedly spot and grab some out-of-season peaches but on my way home along this very same &lsquouninspiring&rsquo route, what did I find? Only two boxes full to the brim with lemons and limes with big signs stuck on them saying &lsquoFREE LEMONS&rsquo and &lsquoFREE LIMES&rsquooutside someone&rsquos house, that&rsquos what. Well, of course, I didn&rsquot need telling twice. I delved into the boxes and grabbed a good few of each. Never mind that they were vastly overgrown and misshapen and the limes curiously looked like lemons. All the more juicy! And all the more of a bargain considering that lemons from the supermarket cost one whole dollar here (yes, you read that right &ndash for one single lemon &ndash grrrr).
The gigantic (but totally free!) lemon that I picked out of a box outside a neighbour&rsquos house
So add to the lemon and peaches that found their way onto my impromptu ingredients list a fennel bulb, a packet of parmesan cheese I already had in the fridge and some fresh tarragon and dill and I had myself a simple and fresh salad idea. A fennel, peach & parmesan salad.
You might think that tarragon would be an unusual choice of herb to pair with fennel as they both have an aniseed taste, but actually as it&rsquos sweeter it complements it well. Then there&rsquos the complete contrast of the sweet peaches, sharp parmesan and dill. All of these flavours meld together beautifully to make a perfect simple, fresh summer side for a piece of grilled fish or meat. I could also see this going really well with a slice of quiche, a burger or even a rack of ribs. Think posh and extra tasty, juicy coleslaw and you&rsquove got it about right.
So now I&rsquove told you all about my interesting &lsquoboring&rsquo route to the local supermarket, it&rsquos time for me to leave the little café I&rsquom writing in next door to it right now and make my way home. Who knows what I&rsquoll encounter along the way today. There&rsquos currently a bright rainbow in the sky. Maybe there&rsquoll also be one of those ridiculously dangerous snakes I keep hearing that they have over here blocking my path, and I&rsquoll have to fearlessly fend it off before continuing on my way. Or maybe even a bouncing kangaroo &hellip
Recipe: Bow-Tie Pasta Salad with Fennel, Prosciutto and Parmesan
This pasta salad is best made fresh, as the fennel loses some of its brightness overnight in the fridge. To make ahead, combine everything but add the fennel just before serving or transporting it.
1 large fennel bulb (about 1 pound), sliced as thinly as possible
2 tablespoons lemon juice
1/2 teaspoon freshly ground black pepper
1/4 pound thinly sliced prosciutto, cut into strips
1/3 cup grated Parmesan cheese
Instructions: In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.
In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
To serve, mound the salad on plates. Top with grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
Makes 4 servings
Per serving: 245 calories, 19 g fat (4 g saturated fat), 32 mg cholesterol, 721 mg sodium, 9 g carbohydrates, 2 g dietary fiber, 0 g sugar, 12 g protein.
1. Cut the tough stalks from the fennel and cut the bulbs in half. Reserve a few of the fine fennel fronds for the salad. Trim the base, then cut each half into 5mm slices.
2. Heat the oil in a large frying pan over low to medium heat and add the fennel slices, in a single layer if possible. Season well with salt and cook the fennel for about 15 minutes, stirring regularly until the fennel is caramelised. Add the sugar and apple cider vinegar and stir to combine. Allow the mixture to cool for a few minutes, then spoon the fennel and dressing over the rocket leaves. Scatter with the reserved fennel fronds. Shave some parmesan over the salad and grind over plenty of black pepper.
Adam's tip: Fennel is particularly suited to cooking with onion, because the compounds of both vegetables combine to produce meaty, savoury flavours. Try adding ground fennel seeds to caramelised onion
Fennel, Mushroom and Parmesan Salad
Pound the garlic and the salt in a mortar until completely smooth.
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette.
Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper.
Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate.
Trim the fennel bulb and cut it into quarters. Remove most of the core then slice it lengthwise, very thinly, leaving the pieces joined together.
Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper.
Add the rest of the herbs to the mushrooms.
Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes let cool.
Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl season with salt and pepper. Serve salad, topped with Parmesan.
How would you rate Celery and Fennel Salad?
Crisp!! perfect combo of bitterness and fat.
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Reviews (4 reviews)
LOVED this salad! I followed the exact recipe and didn't find I needed more or less of anything. I don't know if you can publish this - but it truly was #amazeballs!:)Thanks again Fine Cooking for another great recipe!
Crisp and tasty. We enjoyed this quick and interesting salad as a contrast with pork chops instead of cole slaw. Since one reader said it was bland, I doubled up on the lemon zest and anchovies. It was very good, and the black olives, which I used whole and did not bother to pit, made an attractive addition. I have learned through using many Fine Cooking recipes that a recipe by Scott Phillips is almost guaranteed to be a success!
This recipe is deceptively simple and delicious. A great way to use up leftover fennel. I omitted the anchovy, but otherwise made the recipe as written.
Very bland, and not enough dressing. I added more salt and pepper, but still didn't care for it, and I followed the recipe directions exactly. I will not be making it again. My girlfriend loved it, however.