Best Fennel Arugula Green Apple Salad With Marcona Almonds Parmesan Golden Raisins Recipe 435 Recipes

FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)

Steps:

• Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

APPLE FENNEL SALAD

Steps:

• In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

ARUGULA, GOLDEN CHERRIES, MARCONA ALMONDS AND PARMIGIANO-REGGIANO

Steps:

• Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

ROASTED BROCCOLI & FENNEL SALAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. To make vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper. Add the chopped onion and whisk well. Set aside. To make salad: In a large bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in a small bowl and toss with the remaining 1 tablespoon oil. Season both with salt and pepper and spread on separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from oven. Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature. From "Family Table: Favorite Staff Meals From Our Restaurants to Your Home" by Michael Romano and Karen Stabine