Hooray For Fennel

 

I am not sure if anybody know this, but I'm a LOVER of fennel, especially during the Summer {see my recipe here} when it's in season. Thinly sliced, raw fennel, fresh off the bulb. YUM. 

Here are a few different, amazing salads from MarthaStewart.com :: RAW and Vegan, who knew! NOTE: the first 3 salad are pretty much the same with a few different ingredients and spices. 

SIMPLE FENNEL ORANGE SALAD

Ingredients

Serves 4 

  • 2 medium fennel bulbs, (8 ounces each)
  • 5 medium oranges
  • 2/3 cup fresh parsley leaves
  • 2 tablespoons slivered, pitted black olives
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper

Directions

  1. Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
  2. Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
  3. Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

From The Martha Stewart Show, September 2006

FENNEL ORANGE SALAD WITH LEMON & CHILI FLAKES

Ingredients

Serves 4

  • 1 fennel bulb trimmed, reserving 1 to 2 tablespoons fronds
  • 2 tablespoons fresh lemon juice
  • 2 oranges
  • 1/4 cup small olives such as Nicoise
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • Red-pepper flakes

Directions

  1. Halve, core, and thinly slice bulb (preferably on a mandoline). In a bowl, toss fennel with 2 tablespoons fresh lemon juice.
  2. Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in small olives such as Nicoise, reserved fennel fronds, and extra-virgin olive oil. Season with coarse salt, ground pepper, and red-pepper flakes.

From Everyday Food, November 2009

ORANGE FENNEL SALAD

Ingredients

Serves 12

  • 1 tablespoon white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 5 navel oranges
  • 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Directions

  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  2. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

From Everyday Food, November 2006

FENNEL & APPLE SALAD

Ingredients

Serves 4

  • 2 fennel bulbs, trimmed
  • 1 apple, such as Fuji or Mutsu
  • 1 lemon, halved
  • 1 tablespoon honey mustard
  • 2 tablespoons cider vinegar
  • 1/3 cup vegetable or olive oil
  • Coarse salt and freshly ground pepper
  • 6 dried pear halves, thinly sliced lengthwise
  • 1/4 cup pistachios, roughly chopped
  • 3 ounces goat cheese, crumbled {optional}

Directions

  1. Using a mandoline, thinly slice fennel lengthwise, and place in a medium bowl. Core and quarter apple, and rub with lemon to prevent discoloration. Using the mandoline, slice the apple slightly thicker than fennel. Combine with fennel, and set aside.
  2. In a medium bowl, whisk together honey mustard, cider vinegar, salt, and pepper. Slowly drizzle oil into bowl, whisking constantly until fully incorporated.
  3. Pour dressing over fennel and apple. Toss to combine. Taste, and adjust for seasoning. Divide salad between four small plates. Garnish each plate with pistachios, dried pears, and goat cheese. Serve immediately.

From Martha Stewart Living, May 2002

ALMOND & FENNEL SALAD

Ingredients

Serves 6

  • 2 large fennel bulbs
  • 1/2 cup (2 ounces) whole almonds, roughly chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper

Directions

  1. Trim outer layer of fennel bulbs; cut stalks from tops. Roughly chop enough green fronds for about 2 tablespoons; set aside. Using a mandoline or sharp knife, slice bulbs crosswise as thinly as possible. Discard tough core. Place sliced fennel bulbs and reserved chopped fronds in a salad bowl; add almonds.
  2. Make dressing: In a small bowl, whisk together lemon juice, oil, and salt, and season with pepper. Pour dressing over fennel mixture; toss well to combine. Serve immediately.

From Martha Stewart Living, March 2003

QUINOA FENNEL SALAD

Ingredients

Serves 4

  • 1 medium fennel bulb, trimmed
  • 1 cup quinoa
  • 2 cups water
  • 1 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1/4 cup fresh lemon juice(from 1 to 2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper, to taste

Directions

  1. Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
  2. Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
  3. Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.

From Martha Stewart Living, November 2007

Ingredients

Serves 4

  • 1 head escarole, cut crosswise into 2-inch-wide ribbons
  • 1 bunch small or medium radishes, thinly sliced
  • 1 fennel bulb, thinly sliced crosswise, fronds reserved
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • Coarse salt and freshly ground pepper

Directions

  1. Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

From Martha Stewart Living, December 2004

GINGER FENNEL TEA {if you like ginger tea, you'll love my homemade recipe}

Ingredients

Serves 4

  • 4 1/2 teaspoons cardamom pods, crushed
  • 4 1/2 teaspoons fennel seeds
  • 5 cups water
  • 1 piece (6 inches) fresh ginger, peeled and sliced inch thick (about 3/4 cup)
  • 1 tablespoon honey
  • 1/3 cup fresh mint leaves, plus sprigs for garnish

Directions

  1. Toast cardamom and fennel in a saucepan over medium-high heat for 1 minute. Add water and ginger. Reduce heat, and simmer until it reaches the desired strength, 10 to 15 minutes.
  2. Remove from heat, and stir in honey and mint leaves. Let stand for 5 minutes. Strain into mugs. Garnish with mint.

From Martha Stewart Living, November 2007

APPLE FENNEL JUICE

Ingredients

This simple mixture makes an easy, no-hassle dinner. These ingredients make two servings; share with a friend, refrigerate half for later (but not longer than 24 hours), or halve the recipe.

Ingredients
2 green apples
2 heads of fennel
1/2 lemon, peeled

Directions

Press all ingredients through a juice extractor. Stir, and drink immediately. 

FENNEL VODKA

Mix your favorite spirits with seasonal herbs, fruits, and even vegetables for tasty, and beautiful, beverages. Use our combinations or create your own. Wash and dry the add-ins; trim, slice, pit, or cut them into chunks before placing them in two cups of alcohol. Let the spirits infuse in the refrigerator until the desired flavor is achieved, at least overnight and up to a month (remove the additions before they break down). Then sip straight up or mixed into a cocktail.

2. Fennel Vodka 
Combine vodka, 1/2 small fennel bulb, plus fennel fronds

Also try this fennel soup that I posted about a few months back: click here