What is shaved fennel

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch. It’s got a lean dressing and.

I use a mandolin to slice it thinly, but a sharp chefs knife works too. To re-crisp shaved fennel, place in a bowl of ice water for five minutes.

Drain well, pat dry, then use as directed. This fennel salad recipe is an antidote to every side salad that ever was. But I mean it: the combination of textures and flavors just. Perfect with meat or fish, and an excellent BBQ side. Having the fennel thinly sliced makes a delicious crunchy sala perfect for the summer months.

This recipe also works great with cucumber as well as the fennel and tomatoes. Step Using a mandolin, shave the fennel into thin slices.

In a shallow dish, season the fennel with the lemon zest and lemon juice and toss again to coat. Grate or shave the cheese on top. What type of dressing to use for shaved fennel salad?

The type of dressing you choose often depends on what your main dish is. Or maybe this is the main dish, in that case just choose whatever you like. Photography Credit: Elise Bauer When I announced I was making a fennel Parmesan sala my father remarked something to the effect, “That sounds like something for ‘ladies who lunch’. For salads and other uses fennel can be diced or shaved with tools such as a veggie peeler or mandolin.

The fennel core, which is sometimes remove is perfectly edible. In fact, the whole fennel is perfectly edible. But before you can eat it, you have to slice it. Here’s how to take that hefty bulb of fennel and trim it down into bite-sized pieces. Fennel is a vegetable with a lot going for it.

I turn to this recipe as an alternative to a traditional lettuce salad. I adore the contrast of textures and the bright citrus flavors. This salad is at once crispy, citrusy and salty with a hint.

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. This shaved fennel and asparagus salad recipe combines quinoa, Manchego cheese, red onion, and a zesty lemon dressing. Make it with any citrus you like! Slice fennel stems crosswise (not too thin) and place in a medium bowl. Coarsely chop fennel fronds (you want about ⅓ cup) and add to bowl.

Crush olives with a flat-bottomed cup or side of a. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. Place all of the ingredients into a large salad bowl and stir.

Crunchy and refreshing, our sophisticated summer fennel salad recipe is dressed simply with bright citrus, good olive oil, a sprinkling of parmesan and fresh mint leaves to let the light, fresh anise-like flavor of shaved fennel bulbs really shine. To serve, place onto a serving dish. After a business trip to Victoria, being sick, and the general craziness of life, I am excited to be cooking again. Today I’ll be sharing my final licorice recipe for Flavor of the Month (spanned over a couple of months, but nobody’s perfect).

During this Flavor of the Month, I knew I wanted to share at least one recipe featuring fennel. Because adding salty hunks of feta, crumbly blue cheese, and shaved parmesan is an incredibly easy way to make salads delicious, but these days I’m only eating dairy on special occasions. Today’s shaved fennel, orange, and roasted beet salad has been one of my staples lately, especially since citrus right now is in-season and SO delicious.

Shaved fennel, for a crisp, flavorful base. If you have a mandoline, now is the time to use it.