Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
Yield 4 servings Number Of Ingredients 11 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.
Number Of Ingredients 7 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.
Time 10m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
In a large bowl, combine the arugula, oranges and fennel. Add the olive oil and lemon juice and toss to combine. Season with salt and pepper. Serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 6 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 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.
Time 10m Yield Four servings Number Of Ingredients 7 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.
Time 5m Number Of Ingredients 5 Steps:
Remove the fronds from the fennel bulb and set aside. Cut away any tough stalks, then thinly slice the bulb using a sharp knife or ideally a mandoline. Tip the fennel slices into a bowl and, using your hands, scrunch through a large pinch of salt, the fennel seeds, if using, and the lemon juice. Cover and leave to stand at room temperature for at least 10 mins, or chill for up to a few hours. To serve, drizzle the pickled fennel with the olive oil, then toss through the rocket and reserved fennel fronds. Serve directly from the bowl or pile onto plates.
Yield 4 servings Number Of Ingredients 8 Steps:
Trim off the tops and root ends from: 2 fennel bulbs. Save a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers. To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper. Whisk in: 3 tablespoons extra-virgin olive oil. Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small Japanese mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with: 1 teaspoon chopped fennel tops. Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish. Use Meyer lemons when available and double the amount of zest. Add 1 1/2 tablespoons chopped green olives to the dressing. Mix 2 tablespoons parsley leaves in with the fennel. Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).
Time 1h15m Number Of Ingredients 8 Steps:
Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour. Stir in almonds and season with more salt and pepper just before serving.
