Best 6 Chef Boy I Be Illinois Daikon And Fennel Salad Recipes
"Chef Boy I'll Be Illinois Daikon and Fennel Salad" is a unique and flavorful dish that combines the crunch of daikon radish and the anise flavor of fennel with a tangy dressing. This salad is perfect for a light lunch or as a side dish to accompany a main course. With its vibrant colors and refreshing taste, it's sure to be a hit at your next gathering. Whether you're a seasoned chef or a home cook looking for something new, this recipe will guide you through the steps of creating this delicious and visually appealing salad.
Here are our top 6 tried and tested recipes!
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
CHEF-BOY-I-BE ILLINOIS' SALAD OF GRILLED ASPARAGUS AND SPINACH
Make and share this Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach recipe from Food.com.
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
- Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes. Set aside.
- In large bowl, mash the cheese with a fork. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
- Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat. Add a handful of the toasted walnuts.
- Serve immediately.
Nutrition Facts : Calories 480.9, Fat 45.9, SaturatedFat 9.8, Cholesterol 25.7, Sodium 615, Carbohydrate 9.4, Fiber 4.5, Sugar 2.2, Protein 12.7
CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
CHEF-BOY-I-BE ILLINOIS' CREAMY CHIVE SALAD DRESSING
A nice, tangy salad dressing that uses the fresh chives popping up in your herb garden this Spring. Excellent dressing for all types of greens and vegetables.
Provided by Chef-Boy-I-Be Illin
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the buttermilk, mayonnaise, chives, parsley, lemon juice and mustard.
- Season with salt and pepper.
Nutrition Facts : Calories 11.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.9, Sodium 45.5, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.9
CHEF-BOY-I-BE-ILLINOIS' WARM WHITE BEAN SALAD WITH PROSCIUTTO
The prosciutto, rosemary and thyme give this savory side dish loads of flavor. It's a perfect accompaniment for those favorite, hearty Fall dishes and for an easy to prepare dish for those light Summer meals. It can hold up equally well to your roast pork as it can with salmon fillets. High in fiber and protein, low in fat, and high in flavor. You won't even miss your mashed potatoes!
Provided by Chef-Boy-I-Be Illin
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute prosciutto strips in olive oil until crispy. Add rosemary and thyme and continue sauteeing for 1 minute to release the fragrant oils.
- In a medium serving bowl, combine vinegar, salt and pepper. Add beans and stir to combine. Add prosciutto and herb mixture with the olive oil and stir again to combine. The oil will complete your vinaigrette so that the vinegar will adhere to your beans. Then add your parmigiana and stir one last time to combine. Serve at room temperature.
- This dish is best prepared before your other dishes and allowed to sit for 30 minutes or so, but that's not necessary.
Nutrition Facts : Calories 189.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 2.7, Sodium 360.8, Carbohydrate 26.2, Fiber 6.6, Sugar 0.4, Protein 11.5
CHEF-BOY-I-BE ILLINOIS' SMOKED SALMON SALAD
This is a wonderful main dish salad that is full of flavor and texture, low in calories, rich in Omega-3 oil, and high in fiber. I pulled this together one night when I had to have dinner alone and wasn't sure what I wanted. This is very easy to pull together at the last minute and very satisfying!
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first 7 ingredients together to make your salad dressing.
- Toss remaining ingredients (except salad greens) in dressing.
- Serve over 3 cups of salad greens.
Nutrition Facts : Calories 428.5, Fat 4.4, SaturatedFat 0.9, Cholesterol 13.8, Sodium 1098.3, Carbohydrate 69.4, Fiber 23.3, Sugar 7.8, Protein 33.5
Tips:
- Choose fresh and crisp vegetables: The quality of your ingredients will greatly impact the flavor of your salad. Look for daikon and fennel bulbs that are firm and heavy, with no signs of bruising or wilting.
- Use a sharp knife: A sharp knife will help you cut the vegetables into thin, even slices. This will ensure that they cook evenly and absorb the dressing better.
- Don't overcook the vegetables: Daikon and fennel should be cooked just until they are tender-crisp. Overcooking will make them mushy and bland.
- Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Be sure to use a dressing that is well-balanced and complements the flavors of the vegetables.
- Serve the salad immediately: This salad is best enjoyed fresh. The vegetables will start to wilt if they sit for too long.
Conclusion:
This daikon and fennel salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love