137456 fennel parsley radicchio salad nuts Recipes

fennel bulb, chickpeas, drained, roasted red bell peppers, drained and chopped, red wine vinegar, olive oil, cumin, salt, black pepper

olive oil, fresh lemon juice, shallot, minced, fresh fennel bulb, trimmed, cut vertically into thin slices, radicchio, sliced pitted black olives

fresh lemon juice, dijon mustard, olive oil, fennel bulbs, trimmed , halved lengthwise, cored, sliced crosswise, oranges, heads of radicchio, sliced fresh mint leaves

fresh lemon juice, grated fresh lemon zest, sugar, salt, black pepper, olive oil, sliced napa cabbage (1/2 lb; from 1 head ), loosely packed fresh flat-leaf parsley leaves (3 large bunches), sliced radicchio (1/4 lb)

head radicchio, green onions, genoa salami, sliced, vinegar, oil, vinegar, chopped garlic, dijon mustard, salt and pepper

head radicchio, thinly sliced, head endive, sliced (frisee), apple , cut into matchsticks (i used braeburn), olive oil , to taste, balsamic vinegar , to taste, walnuts, toasted

fennel bulbs with stalks (about 2 1/2 lb.), grated lemon rind, fresh lemon juice (about 1 large), extra-virgin olive oil, salt, freshly ground pepper, head bibb lettuce , torn (6 cups), freshly shredded parmesan cheese

fennel bulbs (3 lb), blood oranges or red navel oranges, peeled and sectioned, olive oil, salt, freshly ground pepper, nicoise olives or pitted kalamata olives, freshly ground pepper (optional)

fennel bulb, granny smith apple, thinly sliced, chopped pecans, toasted, lemon juice, olive oil, salt, pepper, shredded parmesan cheese, juniper berries, crushed and finely chopped (optional), garnish: fresh fennel fronds

fennel bulbs (3 lb), blood oranges or red navel oranges, peeled and sectioned, olive oil, salt, freshly ground pepper, nicoise olives or pitted kalamata olives, freshly ground pepper (optional)

golden raisins, navel orange , juice of, water, fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise, head radicchio, shredded, scallions , thinly sliced on an angle, chopped flat leaf parsley, toasted pine nuts, balsamic vinegar, extra virgin olive oil, salt & freshly ground black pepper

pine nuts, extra-virgin olive oil, white-wine vinegar, dijon mustard, grapefruit (preferably pink ), fennel bulb (sometimes called anise), head radicchio, sliced prosciutto

fresh orange juice, sugar, anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder, salt, black pepper, extra-virgin olive oil, fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise, pears, radicchio (2 medium heads), thinly sliced

fresh lemon juice, white-wine vinegar, dijon-style mustard, olive oil, shredded radicchio (about 3/4 lb), sliced fennel bulb, walnuts, toasted, cooled, and chopped, crumbled roquefort (about 3 oz), arugula , coarse stems discarded and the leaves washed well and spun dry

sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups), butter, sliced green onions, fennel bulbs, trimmed, bulbs very coarsely chopped, fennel seeds, coarsely ground, prosciutto, chopped, pine nuts, toasted, chopped fresh italian parsley, chopped fresh marjoram, grated lemon peel, eggs, beaten to blend, canned low-salt chicken broth

head butter lettuce , torn into bite-size pieces, head radicchio , torn into bite-size pieces, blue cheese (preferably cabrales), crumbled, red wine vinegar, almond oil or olive oil, peppered almonds

white wine , dressings, coarse salt, fresh ground pepper, walnut oil or 1/4 cup extra virgin olive oil, heads radicchio , preferably treviso (about 1 1/4 lb. total), walnut halves

balsamic vinegar, dijon mustard, honey, extra-virgin olive oil, chopped black olives, salt, pepper, dried oregano, plain goat cheese, chopped almonds, paprika, heads radicchio