o make the fennel salad and cucumber salad, shave the fennel and cucumbers on
n a baking sheet.
Fennel -- On the same baking
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.
cup. Trim fronds from fennel bulb, cut bulb in half
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.
ettuce greens, fennel bulb, and red pepper in a salad bowl. In
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.
hicken is cooking, combine the fennel, arugula and orange sections in
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.
In a bowl, whisk together the lemon juice 2 tablespoons of water, the oil and salt.
Cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and add to the bowl of dressing.
Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
Serve sprinkled with parmesan.
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.
o taste.
To make fennel salad, combine fennel, arugula, onion and pine
eathery green fronds form the fennel and reserve for the garnish
To make the caramelized fennel oranges, combine sugar, fennel seeds and 1 tbsp
For the salad, combine the fennel, grapes, parsley, lemon juice and
ounds.
Thinly slice the fennel using a knife or a
nough to hold all the fennel. Add the chicken stock and
oil.
Add the sliced fennel bulb and the bucatini and
To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
Preheat broiler.
Broil fennel until tender then let cool. Combine veal with orange zest, fennel seeds and 1 tbsp olive oil. Season. Broil until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine fennel, orange segments, orange juice, remaining olive oil, onion and baby arugula in a large bowl. Season to taste. Serve veal with fennel salad.