o taste.
To make fennel salad, combine fennel, arugula, onion and pine
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.
Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
Slice the red onions.
Thinly slice the radish.
Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
Once all in, cover & simmer until fennel is tender -- 30-40 minute.
Uncover and season and let simmer another 10 minute.
Plate mixed greens & radishes and top them with warm fennel salad.
** Excellent with grilled salmon!
o make the fennel salad and cucumber salad, shave the fennel and cucumbers on
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
ruised outer stalks from the fennel bulb. Halve the bulb lengthwise
day.
To make salad, stir reserved juices with sugar
br>Meanwhile, to make the salad, whisk the vinegar and honey
1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.
Preheat broiler. Broil fish, turning once, until cooked through.
Meanwhile, to make the salad, combine peppers, fennel, olives, basil, olive oil and vinegar in a medium bowl. Toss to combine. Serve fish with salad.
Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2\" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.
il, whisking until smooth,
SALAD:
Remove top from pumpkin
and only the fronds from fennel. This will be your seasoning
Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.
nd beat vigorously. Toss the fennel, onions, orange, radicchio and olives
owl; cool.
Add tomatoes, fennel, parsley and lemon juice to
owl, toss chorizo mixture, tomatoes, fennel, parsley and lemon juice together