Best 3 Marinated Fennel Salad Recipes

MARINATED FENNEL SALAD

Steps:

• Cut fennel in half (use the bulb part only).
• Rinse under cold water.
• Remove core.
• Slice thinly.
• In an airtight container- mix oil, vinegar, and salt.
• Add fennel.
• Close container tightly and give a good shake.
• Set aside for 2 hours, turning the pot upside down/right side up once in a while.
• Serve individual portions, with some of the liquid & a piece of bread.
• Garnish with a sprig of leaves (from the top of the fennel).

FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS

Steps:

• Put the fish slices in a large bowl. Pull off and discard the two tough outer layers of the fennel bulb. Cut off and discard the stalks. Cut out the tough core; cut the bulb in half and then across in paper-thin slices. Add the fennel and the scallion slices to the fish. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper. Mix gently with the fish. Cover and set in a chilled place for 10 minutes, no longer.
• Set aside 36 of the tiny currant tomatoes. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic. Slowly whisk in 1/3 cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
• To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
• Divide the tuna salad among the plates, putting a mound in the center of each. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.

MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD

Steps:

• Prepare fish:
• Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
• Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
• Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
• Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
• Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
• Make salad:
• Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
• Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
• Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.