Best 6 Fennel Green Salad Recipes

GREEN BEAN AND FENNEL SALAD

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
• Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
• Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

FENNEL GREEN SALAD

Steps:

• In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat.

ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO

Steps:

• Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
• Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
• Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

FENNEL, ARUGULA AND GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN AND GOLDEN RAISINS

Steps:

• Place ¼ cup Sherry vinegar, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 large shallots, thinly sliced and 1 clove garlic, minced, into a lidded jar, close and shake. Add ¾ cup extra-virgin olive oil and shake again. In a large bowl, combine 1 large head frisée, torn into bite-size pieces, 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced, 2 Granny Smith apples, thinly sliced, 1 cup salted Marcona almonds, toasted, 1 cup golden raisins, 1 cup coarsely grated Parmesan cheese, 1 cup celery, thinly sliced crosswise, ½ pound baby arugula and ¾ teaspoon fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

SEAFOOD SALAD WITH FENNEL AND GREEN BEANS

Steps:

• Bring an 8-quart pot three-quarters full of salted water to a boil.
• While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
• Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
• While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
• Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
• When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.

FENNEL SALAD WITH SOY GREEN GODDESS DRESSING

Steps:

• In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
• In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.