![]() It's probably one of the most delicious salads I've ever had!ĭefinitely my favorite way to eat fennel. I'm not crazy about fennel but happened to have some on hand so I decided to try this salad. So delicious! Used what was in the house so ended up subbing almonds for walnuts and basil for mint. ![]() Loved this! I've made this a few times adjusting with what I had in the house, including subbing the walnuts for pistachios (YUM, but toast in pan rather than oven), subbing coriander for mint (also great) and adding some smokey bacon (can highly recommend, pork and fennel are a winning combo) Each Karoto multifunctional vegetable peeler is food-grade and BPA-free, meaning that they are fully safe to use in your kitchen. I substituted walnuts for pecans and used dried mint in the dressings instead of fresh mint. The vegetable peeler’s dimensions are 3×2×1.6: it feels great in the hand and will work for variously sized veggies that you want to curl up. I would make this again in a heartbeat! Usually not a big fan of fennel, but this recipe changed my mind. Serve with herbal tea while the main course is cooking. I usually toss in some crumbled bacon and mandarinr orange slices as well. Refreshing salad that I usually make during fall and Christmas holidays. ![]() And again I say, if you’ve got pomegranate seeds, add them!! Also, I’m a chronic over-garlicker, but today chose to follow directions and one clove gives the perfect amount of bite. This salad was absolutely phenomenal! I added pomegranate seeds on top and it was a CLUTCH move. Love fennel? Try a roasted fennel gratin with crispy bread crumbs, a shaved fennel salad with red onions on an open-face steak sandwich, or pair it with pork tenderloin dressed in a sweet-and-sour sauce, inspired by Italian agrodolce. Don’t throw away the fennel fronds a few sprinkled on top make an excellent garnish. If you don’t have a mandoline, you’ll want to use a sharp knife to cut the raw fennel as close to paper-thin slices as possible (do not try this with a vegetable peeler). Like many winter salads, some prep is required, but it can all be done while you’re roasting a chicken. And just in case you were worried about palate fatigue, it gets a double dose of acidity and zing-courtesy of fresh lemon juice and a vinaigrette amped up with fresh garlic, red pepper flakes, and bright lemon zest. It sports nuggets of deeply toasted croutons, meaty walnuts (or pecans), and shards of Parmesan cheese that balance fresh fennel’s soft anise and licorice flavors. Instead of meh greens, it’s got thinly sliced fennel that bends and twists but keeps its refreshing crunch. This shaved fennel salad recipe is substantial, vegetarian, and an antidote to every sad side salad that ever was.
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