Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl.
Scatter basil and parsley atop fennel salad.
Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl.
Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.
Pour dressing over salad; toss to combine.
o taste.
For the Apple Salad:
Heat 3/4 cup
cup. Trim fronds from fennel bulb, cut bulb in half
Remove core and slice apples.
Remove core and slice fennel.
Cross cut celery.
Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
Fold in Chavrie(R).
Serve on a bed of baby salad and top with walnut piece.
For the batter for the wraps, place the ground nuts, eggs and a pinch of sea salt into a food processor or blender and blend until smooth.
Heat butter or oil in a large skillet on high heat. Reduce the heat to low. Add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 mins on each side until golden. Repeat the process with the remaining batter, keeping the wraps warm.
Fill the wraps with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Drain chickpeas and rinse under cold running water.
Peel, core and roughly chop apples.
Mix apples in a bowl with apple juice and raisins; leave to marinate a while.
In a large non stick skillet, heat butter and fry diced bacon until crisp.
Add diced onion and continue frying 8 to 10 minutes.
Add chickpeas and fry until heated through (about 10 minutes).
Season to taste and serve with apple salad.
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl.
Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.
Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
ody of one fennel bulb.
Halve the fennel then thinly slice
In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.
Remove fronds from fennel and chop finely. Discard stalks. Chop fennel bulb into bite-size chunks.
Combine fennel fronds, fennel bulb, mandarin segments, apple, spearmint, honey, and lime juice in a bowl; mix well.
o make the fennel salad and cucumber salad, shave the fennel and cucumbers on
Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.
In a large bowl, with a whisk, mix yogurt, honey, lemon juice, dijon, poppy seeds, salt and paprika until creamy. Add fennel, celery, grapes and apple and stir to coat well. When ready to serve, sprinkle with walnuts, if wanted.
Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black
Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
In a small bowl, whisk the orange juice through paprika until emulsified.
Season with salt and pepper and pour over salad.
Serve immediately or marinade covered, in refrigerator for 1-2 hours.
Toss before serving and garnish with toasted nuts.
In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.
n a baking sheet.
Fennel -- On the same baking