Apple Fennel Salad

 

Apple Fennel Salad

Video taken from the channel: Dietitians HPPH


 

Apple Fennel Salad with Manchego | Chef Jose Andres Inspired Recipe

Video taken from the channel: Views on the road


 

Apple, Celery Root and Fennel Salad with Hazelnuts

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Rachael’s Celery, Apple and Fennel Slaw

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Fennel and Orange Salad | Fennel salad recipe

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Fennel & Apple Salad with Walnuts How to Cut and Use Fennel Bulb!

Video taken from the channel: Eating to Live


 

Fennel Apple Salad (Vegan)

Video taken from the channel: Chef Ani


To prepare salad, combine romaine and mesclun mix on a serving platter. In a large separate bowl, combine apples, fennel, and grapes. Pour about ½ of the vinaigrette over the apple mixture and toss gently to coat.

Spoon the apple mixture over lettuce. Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired. Watercress, Pink Pearl Apple & Fennel Salad. What do I mean by salad-y side? Sometimes I get tired of plating protein with the usual cruciferous sides and I prefer to add a hearty salad that can take a little heat from the plate.

Enter watercress. This super simple salad was meant to. Get ready for the holiday season with this colourful apple fennel arugula salad recipe.

Easy to make and full of fresh, delicious ingredients. For the Cranberry Vinaigrette. Simmer cranberries, sugar, onion and rosemary with 1/2 cup water until cranberries “pop”, about 20 minutes.

Remove from heat and cool to room temperature. Ingredients 3 tablespoons lemon juice, plus more to taste ½ teaspoon fine sea salt, plus more to taste Freshly ground black pepper ¼ cup extra-virgin olive oil 3 large fennel bulbs, thinly sliced on a mandoline 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline 3 celery stalks. Directions In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.

In a large bowl, combine arugula, fennel and apple. In. Ingredients 3 tablespoons freshly squeezed lemon juice* (plus more to taste) 1/4 cup Toscano PGI Extra Virgin Olive Oil Fine sea salt and freshly ground black pepper 1 fennel bulb, thinly sliced 3 Granny Smith apples, halved, cored, & thinly sliced 3 celery stalks, thinly sliced 1/2 cup honey. Directions 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. Place all the vinaigrette ingredients in a medium salad bowl and whisk briskly.

Place the thinly sliced fennel, grated apple and chopped walnuts on top of the vinaigrette and toss to coat well. More Healthy Salad Recipes, Healthy Vegan Recipes Savory. Crispy, Crunchy Apple Fennel Salad With Walnuts and Honey 1. Adjust your mandolin to slice at a thickness of about a tenth of an inch (2 mm). It doesn’t have to be exact, so 2. Give the nuts a rough choppy chop.

3. Combine apple slices, fennel, and nuts in a big bowl. Dress with olive oi.

List of related literature:

Combine 2 Granny Smith apples, cut into 2­inch matchsticks, 1 fennel bulb, stalks discarded, halved, cored, and sliced thin, 3 thinly sliced scallions, ¼ cup chopped fresh mint, 2 tablespoons extra­virgin olive oil, and 1 tablespoon lemon juice in large bowl.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the chopped fennel or dill (reserve 1 teaspoon for garnish), 1 tablespoon lemon juice and salt to taste and stir well to mix.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Add arugula, fennel fronds, and grapes; toss and season with salt and pepper to taste.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Combine the fennel and celery with the olive oil, lemon juice, and salt and toss to coat.

“The Keystone Approach: Healing Arthritis and Psoriasis by Restoring the Microbiome” by Rebecca Fett
from The Keystone Approach: Healing Arthritis and Psoriasis by Restoring the Microbiome
by Rebecca Fett
Franklin Fox Publishing LLC, 2017

Add the apples, parsley, celery, chicory flowers and sweet potato and season with salt and cayenne pepper.

“Edible & Medicinal Flowers” by Margaret Joan Roberts
from Edible & Medicinal Flowers
by Margaret Joan Roberts
Spearhead Press, 2000

Cut the stems off the fennel, reserving the fronds for garnishing the salad.

“From Scratch: A Memoir of Love, Sicily, and Finding Home” by Tembi Locke
from From Scratch: A Memoir of Love, Sicily, and Finding Home
by Tembi Locke
Simon & Schuster, 2020

Stir together the cheeses, lemon zest, and black pepper in a small bowl; stir in 1 tablespoon of the reserved chopped fennel fronds.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Clean the carrot and celery root, julienne, place in a salad bowl, add thinly sliced cucumbers and apple, peeled, seeded and sliced tomatoes, sliced plums or pitted sour cherries.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Add the currants, mint, cinnamon or cassia, allspice, pepper, and salt to taste.

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

Sprinkle the raisins over the fennel and then sprinkle the whole salad with the candied walnuts.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • Nice recipe Sonny. I will def have to try this. I am a chef by trade so always looking for new recipes but hey that looked like much more than a tsp of agave lol!!! JK, nice job. Great job with the knife sharping too, people are always confused about this.

  • Ok. Just my two cents… your channel is fantastic from your recipes to your fun personality. Whatever you put on it is great because it is you I am watching. As a mom, I love the advice you pop in about your own children. And because you have had so many water recipes, I have found one my kids LOVE. Watermelon and also the strawberry. Both are fantastic. Keep being you and showing what you make at home and our family will keep watching.

  • Taking into account that this video is a year old was surprised at the difference in your presentation energy. Love your work on TikTok and just getting started with your videos here. Always looking for dishes to surprise my wife with and will be adding this one to my list. �� Aaannnd I’m out!!!

  • Beautiful recipe, nice looking and perfectly explained, I believe that it is tasty, all praise, Would you like to support my channel to a new friend? Thank you.

  • Good morning Amiga! Kablammerz on the salads and fresca and anything you make and post! I like it and need to bring some of these into my grub �� thank you!

  • I have to ask who your competition is on here. I have one in mimd and just curious if you can say. I have seen similar recipes. I like both channels but really love yours. Good job.

  • You’re upgrading your YouTube video. I see you with the Microphone on you chest���� and the 2 cameras zooming on the ingredients and on you.

  • Arrived here from your great TikTok. Digging the decaf mode here in contrast.

    As a lifetime skeptic of fruit in salads, I made this tonight as a dare to myself not having any familiarity with fennel and tarragon.

    What a shocking surprise! Bravo, Sonny. The flavor is unexpectedly subtle and the licorice notes really work. Thanks… and more please.

  • That’s awesome of that chef Jose Andres went and helped out Puerto Rico and others I have family in Puerto Rico great recipe ������������❤❤❤

  • I’m so iffy of using anything new like veggies “fennel” but girl you got me wanting to try new things by the way you describe them in texture and taste. Thanks ma �� send you love and blessings from Houston Texas ❤❤❤❤

  • I am looking f or a goog barbocoa recipe. I know you must have great one somewhere could I have a link please. Thank you
    Btw I think you are awesomely marvelous.

  • I love your agua fresca videos!! I love how you go in detail with all of your videos and how you educate us on how to choose your vegetables and fruits.. like the nopales I didn’t know there was poison nopales ��������‍♀️.. you are so awesome!!

  • Fennel is sooo good for us gals. This sounds amaaaazing. Thank you for your journey ideas. You’ve helped me cut 12 pounds in the last few weeks. ����. I’m going to make this one. I’m wondering how a smidge of my homemade apple butter would be in the dressing?