Sweet Fennel Salad. Gramma Good's Fennel Bread, Fennel in Wine and Honey, Fennel and Watercress Salad, Fennel Risotto, Potatoes Au Gratin with Fennel and Bacon Start with the marinated fennel on the plates. Make a salad of lettuce heart, edamame, Sea Fennel, Salty Fingers, Sweet Peeper and Vene Cress and season with the marinade of the fennel. Place the fish on top with skin side up.

Refrigeration: Keep fresh fennel in a plastic bag in the refrigerator crisper; use fennel within three days. Drying: To collect fennel seeds, cut the seed head and put it in a paper bag in a warm dry place; seeds will drop into the bag as they ripen and dry. This salad tastes even more impressive than it looks. You can have Sweet Fennel Salad using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sweet Fennel Salad

It's of Dressing.
Prepare 1 tbsp of raw honey.
Prepare 2 oz of red wine vinegar.
Prepare 1 tbsp of minced fresh ginger.
It's 1 oz of extra virgin olive oil.
It's 1/4 tsp of sea salt.
It's 1/4 tsp of pepper.
It's of Fennel Salad.
It's 1 large of fennel root.
It's 2 of oranges.
Prepare 1 of apple.
Prepare 1/4 cup of dehydrated cherries or cranberries.
You need 1 tbsp of fresh mint leaves.

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. —William Milton III, Clemson, South Carolina The roasted cauliflower and chickpea combo give it some heft, while the fennel salad and yogurt mixture brighten things up a bit. Crunchy and sweet fennel with tangy, juicy orange and crisp red onions pair together deliciously in this easy, wholesome salad recipe. Similar to the fennel salad Barefoot Contessa makes, this super simple salad recipe uses a vinaigrette citrus salad dressing of fresh orange juice and olive oil.

Sweet Fennel Salad step by step

Combine all ingredients for the Dressing into a small mason jar, tupperware, or other easy-shake container. Shake vigorously for 30 seconds to combine. Let Dressing sit on the side allowing the honey and ginger, to infuse with the red wine vinegar..
Shave down the fennel root into a salad bowl. Take care to ensure the pieces are thin, no longer than your fingers, and easy to eat. Slice or shave down the fennel stems until they look like thin yummy slices of celery..
Peel and slice the oranges into about 3/4 cubes and throw into the salad bowl..
Slice and julienne a crispy granny smith or red delicious apple with the skin on, and put into the salad bowl..
Place the dehydrated cherries or cranberries onto the cutting board and carelessly chop over them with chopping knife. Opening and separating some of them into smaller pieces with your slices. Throw in bowl..
Pull the mint leaves off of 2 or 3 sprigs, clump them together the palm of your hand, and then slice them up on the cutting board. Throw them into the bowl..
Re-shake your Dressing and pour over the other contents into the salad bowl. Mix thoroughly with tongs or large spoon and serve..

Roast all the vegetables together, toss with the peasant bread and seasonings, and serve warm with roast chicken or beef.. Fennel tastes very much like tarragon, which has strong notes of anise (or anise seed) and licorice. The raw bulb is aromatic, refreshingly crunchy and sweet, making it perfect to use in fennel salad with apple or similar fruits in the fall and winter. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper. Slice or shave down the fennel stems until they look like thin yummy slices of celery.